The Zero chardonnay is grown entirely in Germany’s Pfalz region. It is aged partially in barrel and goes through partial malo-lactic conversion for a rich, tasteful, but authentic chardonnay. A gentle vacuum distillation keeps the varietal and regional character. 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.