Von Schleinitz VS Zero Blanc de Blanc Sparkling, Kobern, Mosel, Germany NV (Non-Alcoholic)

Zéro is produced by removing the alcohol from a traditionally vinified wine. It all
begins in the steep vineyards around the town of Kobern in the Northern Mosel
Valley. A special blend of grapes are selected with the specific intention of producing
an alcohol-free wine. The grapes need to be ripe, but the sugar content is carefully
monitored. If it is too high, the potential alcohol will be as well. Great alcohol-free
wine needs to be produced from a low alcohol base wine. So, healthy grapes are
typically harvested early, when the ripeness has reached Kabinett level. After
harvest, the grapes are softly pressed, and the resulting must is transferred to
stainless steel tanks where it is fermented by cultured yeasts under temperature
control. The finished wine is then ready to have the alcohol removed. This is
achieved by the simple process of vacuum distillation. The wine is transferred to a
vacuum distillation column. This keeps the wine under very low pressure -
significantly less than the regular atmosphere. The low pressure reduces the normal boiling point of wine (173°F), all the way down to 85°F. This allows the alcohol slowly and gently evaporate while retaining the natural aroma and character of the wine.
Finally, the sugar is adjusted for balance, and carbon dioxide is added to the finished
dealcoholized wine. Then, Zéro is bottled.