Those who enjoy our non-alcoholic drinks taste the essence of selected botanicals. But while the valuable aromas find their way into the bottle through our careful maceration, a valuable treasure remains after production: the pomace.
Behind this term lies 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 disposed of. For us, however, a second, equally important chapter in the sense of a circular economy begins here.
Botanicals as a natural nutrient supplier
In our production process, we use maceration to gently extract the power of the plants. While the botanicals lose their aroma to the extract, they retain their valuable organic structure and minerality. Instead of sending these resources to the waste cycle, we rely on local synergies: Regional winemakers collect the fresh pomace directly to use it as natural fertilizer in their vineyards.
Why winemakers rely on our macerated herbs
Its use in the vineyard is far more than an ecological gesture; it offers tangible benefits for the soil:
- Humus buildup: The organic material of the macerated botanicals promotes soil life and supports long-term humus buildup.
- Nutrient return: Minerals absorbed by the plants during their growth return directly to the natural cycle.
- Soil structure: The pomace improves the soil's ability to retain moisture – a crucial factor for the vitality of the vines in dry periods.
A cycle that creates meaning
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 winemakers' 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 not only means choosing against alcohol but above all respecting the raw materials and their origin.