Eins Zwei Zero Riesling

The Rheingau region is arguably Germany’s most famous growing region for the noble riesling variety and over the last 30 years Johannes Leitz has grown his estate from fewer than 3ha to over 60ha. It is not surprising that when his talents were combined with the local de-alcoholizing techniques, special results flowed. As a variety, riesling itself is already perfectly suited to de-alcoholizing. Often already lower in alcohol, with signature vibrant acidity, riesling maintains its yin & yang balance after vacuum distillation. The first patent for alcohol removal under vacuum pressure was given in Germany in 1907 to a small property in Johannes Leitz’s hometown of Rüdesheim, in the Rheingau. This area remained an epicenter for distillation for generations, sending de-alcoholized wine to the US during Prohibition! More recent advances in technology have allowed for lower temperatures of distillation and the retention of even more of the distinct varietal and regional character of the wine. With Johannes Leitz growing and sourcing high-quality fruit and wine, the very best non-alcoholic wines are still produced here after over 100 years.