Riesling. Dealcoholized wine.
I'M NOT FULL, Riesling, De-alcoholized wine from Germany.
Well, the Riesling is a classic German Riesling, grown on limestone and loess soils. It showcases fresh acidity and crisp fruit. Before de-alcoholization, the wine rests on the lees for an extended period—at least a year. It’s important not to use the freshest vintage because some ripened notes are desired, along with a yeasty touch that shouldn’t be lost during the process. This approach results in a pronounced Riesling flavor.
Even after de-alcoholization, the wine continues to mature. Nothing matures quite like a Riesling. With each day in the bottle, it becomes more complex, developing fine petrol aromas. The apple and peach notes grow riper, more golden, and more intense. This is why Riesling works so well: the acidity fills the gaps left by the absence of alcohol and acts almost like a flavor enhancer.
Ingredients: Grapes, rectified grape must concentrate, carbon dioxide, preservative: E242, sulfur dioxide
Nutritional Information (per 100 ml on average):
Energy: 89 kJ / 21 kcal
Carbohydrates: 5.45 g
of which sugars: 4.0 g
Contains small amounts of fat, saturated fatty acids, protein, and salt.
Miscellaneous:
Distributor: Weingut Full
Vegan friendly
Volume: 0.75 L
Best before: End of 08/2027
I'M NOT FULL, Riesling, De-alcoholized wine from Germany.
Well, the Riesling is a classic German Riesling, grown on limestone and loess soils. It showcases fresh acidity and crisp fruit. Before de-alcoholization, the wine rests on the lees for an extended period—at least a year. It’s important not to use the freshest vintage because some ripened notes are desired, along with a yeasty touch that shouldn’t be lost during the process. This approach results in a pronounced Riesling flavor.
Even after de-alcoholization, the wine continues to mature. Nothing matures quite like a Riesling. With each day in the bottle, it becomes more complex, developing fine petrol aromas. The apple and peach notes grow riper, more golden, and more intense. This is why Riesling works so well: the acidity fills the gaps left by the absence of alcohol and acts almost like a flavor enhancer.
Ingredients: Grapes, rectified grape must concentrate, carbon dioxide, preservative: E242, sulfur dioxide
Nutritional Information (per 100 ml on average):
Energy: 89 kJ / 21 kcal
Carbohydrates: 5.45 g
of which sugars: 4.0 g
Contains small amounts of fat, saturated fatty acids, protein, and salt.
Miscellaneous:
Distributor: Weingut Full
Vegan friendly
Volume: 0.75 L
Best before: End of 08/2027
I'M NOT FULL, Riesling, De-alcoholized wine from Germany.
Well, the Riesling is a classic German Riesling, grown on limestone and loess soils. It showcases fresh acidity and crisp fruit. Before de-alcoholization, the wine rests on the lees for an extended period—at least a year. It’s important not to use the freshest vintage because some ripened notes are desired, along with a yeasty touch that shouldn’t be lost during the process. This approach results in a pronounced Riesling flavor.
Even after de-alcoholization, the wine continues to mature. Nothing matures quite like a Riesling. With each day in the bottle, it becomes more complex, developing fine petrol aromas. The apple and peach notes grow riper, more golden, and more intense. This is why Riesling works so well: the acidity fills the gaps left by the absence of alcohol and acts almost like a flavor enhancer.
Ingredients: Grapes, rectified grape must concentrate, carbon dioxide, preservative: E242, sulfur dioxide
Nutritional Information (per 100 ml on average):
Energy: 89 kJ / 21 kcal
Carbohydrates: 5.45 g
of which sugars: 4.0 g
Contains small amounts of fat, saturated fatty acids, protein, and salt.
Miscellaneous:
Distributor: Weingut Full
Vegan friendly
Volume: 0.75 L
Best before: End of 08/2027
The Region:
The wines originate from the German wine regions such as Rheinhessen and Pfalz, renowned for their deep-rooted traditions and the production of some of Germany's finest wines. These regions benefit from a mild climate and mineral-rich soils, primarily composed of loess, limestone, sand, marl, and clay. This unique terroir imparts the wines with a distinctive character, combining depth and complexity with a delightful touch of fruit.
Located in the southwestern part of Germany, these wine regions are protected by mountain ranges such as the Haardt (part of the Mittelhaardt), the German section of the Vosges, and the Odenwald. This geographical protection results in a stable, warm climate with low rainfall, creating ideal conditions for viticulture.
The Pfalz region is characterized by dry, not overly hot summers and mild winters. With around 1,800 hours of sunshine per year, it is one of Germany's warmest wine-growing areas, offering an almost Mediterranean climate. Meanwhile, Rheinhessen enjoys approximately 1,600 hours of sunshine annually, with an average of 500 millimeters of rainfall and an average temperature of 10 degrees Celsius. The soils in Rheinhessen range from loess and limestone to sand, marl, and clay, allowing for a diverse array of wine styles.
Dealcoholization:
The process of removing alcohol from this wine is achieved through vacuum rectification. In this method, a vacuum of approximately -0.8 bar is created within the distillation column, which significantly reduces the boiling point of alcohol. Normally, alcohol evaporates at 78.3°C under standard atmospheric pressure, requiring the wine to be heated to this temperature—a process that can cause significant damage to its aroma and structure due to the heat.
Under vacuum conditions, the boiling point of alcohol drops to around 30-35°C, allowing it to be removed at much lower temperatures. This gentle method helps preserve the wine’s delicate aromas, as many volatile compounds are heat-sensitive. However, it should be noted that some aromatic compounds may still be lost during the dealcoholization process, although modern techniques often capture and reintroduce these aromas to maintain the wine's original character.
This development marks one of the most significant advancements in dealcoholized wine quality in recent years. Prior methods, which involved higher temperatures, often resulted in undesirable "cooked" or "jam-like" flavors due to the thermal degradation of aroma compounds. Today, vacuum rectification allows for a much more refined and controlled approach, preserving the wine’s freshness and complexity.