The Zero Blanc de Blancs, made into a still and a sparkling wine, is typically a blend of approximately 50/50 chardonnay and pinot blanc. While keeping a very Germanic freshness of citric like acidity, there is just a kiss of richness from partial cask aging. The still wine has quickly become one of the best selling of the Zero non-alcoholic wines, and with its hip crown cap, the sparkling is also very well received. The first patent for alcohol removal under vacuum pressure was given in Germany in 1907 to a small property in the Rheingau, in fact, in Johannes Leitz’s hometown of Rüdesheim. The US was importing de-alcoholized wine from the same property during Prohibition. Since then, advances in technology have allowed for lower temperatures of distillation and the retention of even more of the original character and flavor of the wine. Combined with Johannes’ growing and sourcing of high-quality fruit, the very best non-alcoholic wines are still produced here after over 100 years.