- 1965 Acquisition of the production site (construction site) by the sparkling wine cellar Kupferberg;
- from 1970 onwards relocation of production parts from the parent company Kupferberg (Kupferbergterrasse, city center Mainz) to Hechtsheim;
- 1978 Takeover of the majority shares by the Racke company;
- 1995 Relocation of wine production from Racke (Bingen) to Hechtsheim;
- 2004 Sale of the Kupferberg brand to Henkell & Co;
- 2008 Takeover by GCF.
Figures as per 2016:
- 80 employees;
- Аpproximately 40 Mio bottles produced in 2-shift operation;
- Wine, cocktails, sparkling beverages, alcohol free drinks.
Capacities / Special Features:
- Property: 30,000 m²;
- Covered by: approx. 70%;
- approximately 20 million liters of storage space, mainly tanks;
- 2 filling lines for still and carbonated beverages;
- about 60 million bottles / a;
- Service provider for the production and bottling of wine and cocktails;
- Service providers for the production of sparkling wines;
- Laboratory approved for official quality wine testing;
- IFS, BRC, DLG Test label, Bio.
How are Appalina de-alcoholised wine produced? Our goal was not to bring just another de-alcoholised wine with the same negative taste profiles than most of the products on the market.
We also wanted our Appalina Range to be called «Wine» so we did not want to add any aromas or flavours after the de-alcoholisation process. Our solution ? Remove the alcohol under vacuum! Under vacuum, the boiling point of liquids is much lower. In the case of wine, only 30°C need to be applied in order to remove the alcohol.
We add CO2 after de-alcoholisation to make sparkling wines it even enhances the flavours.