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Those who enjoy our non-alcoholic drinks taste the essence of selected botanicals. But while the precious aromas find their way into the bottle through our careful maceration, a valuable treasure remains after production: the pomace.
This term refers to the solid mass of herbs, flowers, and spices that remains after the extracts have been obtained. In industrial mass production, this would often be the end of the journey – the pomace would be discarded. For us, however, this is where a second, equally important chapter in terms of a circular economy begins.
Botanicals as a natural source of nutrients
In our production process, we use maceration to gently release the power of the plants. While the botanicals lose their aromatics to the extract, they retain their valuable organic structure and mineral content. Instead of feeding these resources into the waste cycle, we rely on local synergies: regional vintners pick up the fresh pomace directly to apply it as natural fertilizer in their vineyards.
Why vintners rely on our macerated herbs
Using it in the vineyard is far more than an ecological gesture; it offers tangible benefits for the soil:
- Humus formation: The organic material of the macerated botanicals promotes soil life and supports long-term humus formation.
- Nutrient recycling: Minerals that the plants absorbed during their growth return directly to the natural cycle.
- Soil structure: The pomace improves the soil's ability to retain moisture – a decisive factor for the vitality of the vines during dry periods.
A cycle that makes sense
This process is a prime example of regional cooperation. The botanicals we select for our compositions return to where it all begins: the earth. When the vintners' vines thrive on this natural nutrient base, a cycle closes for us that goes beyond pure enjoyment.
It is this connection to nature and local agriculture that completes our philosophy. For us, conscious enjoyment means not just choosing to avoid alcohol, but above all, showing respect for the raw materials and their origin.
