Why non-alcoholic wine is not a compromise for me.

I am not a traditional winemaker. I come from a business background—and perhaps that is precisely why I have always thought differently about non-alcoholic wine.
The FAZ newspaper calls me a "winemaker without a winery." Feinschmecker magazine refers to premium wines from the Palatinate region—alcohol-free, but sophisticated.

Both are accurate.

In my training and master's thesis, I focused on pricing and quality perception in wine. I explored the question of what makes a product truly valuable—beyond tradition and romanticism.
In the non-alcoholic segment, I often see a core problem: it's not a lack of technology, but a lack of focus. Non-alcoholic wine is too often thought of as a by-product. I am convinced that this does not work. Sales of non-alcoholic wines are taken for granted, and these customers are rarely the focus.

That's why I deliberately work with specialized partners instead of doing everything myself. Grapes from the Mittelhaardt region – from family wineries that are friends of mine. Gentle dealcoholization—by absolute specialists. And a clear claim: the origin and grape variety must remain recognizable.

Or, as the FAZ puts it about Riesling: "Definitely recognizable as Riesling."

That's exactly what it's all about.

Photo credit: LGreiner-Medienagenten 2025