the vineyards

Just as with excellent wine, the grapes for Native Grape are selected specially and are harvested with care. The grapes provide for a fruity, fine flavour and are the basis for the so-called second aromas, which are developed in the course of the fermentation.

the processing

The grapes are gently squeezed to extract the must with its natural grape sugar. Then the must is fermented twice, which also means doubly refined. During this process a variety of aromas arise and an outstanding beverage is created – completely without alcohol.

the first fermentation

The must is then ready for its first fermentation. Thereby the yeast culture transforms the grape sugar into alcohol in a totally oxygen-free environment. Here, as with wine, the fermentation aromas, which are typical for Native Grape, are developed.

the second fermentation

The second fermentation turns Native Grape into something special. Oxygen is added to the fermented must and the alcohol is reduced again. All this results in valuable organic acids and carbohydrates. Native Grape is wellness for the body.

the botteling

After careful observation of the ripeness, the fermentation is terminated by heat treatment. To achieve a harmony of sweetness and acidity, water is added to the fermented grape juice and afterwards it is bottled. Native Grape, the non-alcoholic grape juice beverage is ready for consumption.