How is PriSecco made? The Jörg Geiger manufactory's traditional orchard trail

PriSecco is one of the best-known non-alcoholic premium beverages in the German-speaking world — and one of the most misunderstood. It comes in a sparkling wine bottle, with a cork and wire cage, and bubbles in the glass. Yet its production is completely different from that of sparkling wine.

We explain what lies behind the beverage from the Manufaktur Jörg Geiger in the Swabian village of Schlat — and how it differs from non-alcoholic sparkling wine, juice, and juice spritzers.

What is PriSecco?

The shortest accurate description: a cuvée of orchard fruit juice, herbal extracts, and carbonation. This leads to two things that are often misrepresented:

• PriSecco is not fermented. Unlike sparkling wine, wine, or champagne, no alcoholic fermentation takes place.
• PriSecco is not de-alcoholized. It is therefore not a vacuum distillate or "de-alcoholized sparkling wine" — because it never contained alcohol that would need to be removed.

That is exactly what sets it apart from practically all other non-alcoholic sparkling wines on the shelf.

How is PriSecco made? Step by step

1. Orchard fruit

The base is orchard fruit from the Swabian Alb. Orchard fruit means: old-growth fruit trees, widely scattered across meadows instead of densely planted in orchards — often traditional varieties such as the Swabian most pear, Champagne pear, or Boskoop apple. To achieve this, the Manufaktur works with local farmers and orchard fruit initiatives.

This is not just a story about origin, but a prerequisite: orchard fruit provides the diversity of aromas and tannins that these cuvées require.

2. Juice production

The fruit is pressed — pears, apples, quinces — and produces single-variety direct juices. These juices are the cuvée building blocks, comparable to the base wines used in sparkling wine production.

3. Herbal and plant extracts

This is the step that sets PriSecco apart from a fine juice. Depending on the cuvée, selected plant extracts are added — such as hops, wormwood, bitter almond, or elderflower. They provide the wine-like aromatic depth that you can recognize in a PriSecco from the first sip.

The Manufaktur produces the extracts itself using gentle extraction without intense heat. This, too, is literally artisanal work.

4. Cuvée composition

The juice and plant extracts are blended into a cuvée — similar to how a cellar master blends base wines to create the final sparkling wine cuvée. This is where the character of each variety is determined: Weißduftig is lighter and more floral, Rotfruchtig uses stone fruit, and the numbered cuvées incorporate different amounts of herbal bitters.

5. Carbonation

Carbonation is added instead of being produced through a second fermentation. This is the technical point where PriSecco diverges from sparkling wine: in classic sparkling wine, the effervescence is created by yeast fermentation in the bottle, while in PriSecco, it is produced by directly adding CO₂. You can hardly notice the difference in the glass because the cuvée itself provides the depth.

6. Bottling

It is bottled in sparkling wine bottles with a cork and wire cage. It is not aged like sparkling wine — PriSecco is intended to be enjoyed relatively fresh, not stored.

Why isn't every variety called "PriSecco"?

You will find different names on the Manufaktur's bottles. The reason is trademark law: Only the three classics Weißduftig, Rotfruchtig, and Rosenzauber still bear the protected name PriSecco. The remaining varieties in the range continue to use the term as part of their brand tradition.

In practical terms, this means: a "Prisecco Cuvée No. 23" and a "PriSecco Weißduftig" come from the same Manufaktur and the same process — the name does not indicate the quality, only the trademark status.

The other Geiger ranges — and how they differ

The Manufaktur offers several ranges side by side, each made differently. This is important because they stand next to each other on the shelf:

• PriSecco — orchard fruit cuvée with herbal extracts, never fermented. Varieties include Weißduftig, Rotfruchtig, Rosenzauber, Apfelsinfonie, Sommerbirne, Mirabellengold, and the numbered cuvées.
• ViSecco — de-alcoholized sparkling wine made from Sauvignon Blanc and Pinot Meunier. Here alcohol was present and has been removed.
• Teasecco — a cuvée based on tea, available in white and rosé. The Geiger answer to sparkling tea; find out more in Sparkling Tea Explained.
• The Grad range — 32° Riesling, 33° Pinot Meunier, 35° Sauvignon Blanc, 36° Grenache, 37° Pinot Noir. De-alcoholized wines made from real wine; the degree indicates the temperature at which the wine is de-alcoholized — under vacuum, alcohol evaporates at as little as 30 °C, and each grape variety is given the temperature that best preserves its aromatic profile. In addition, the Edition Lamothe is its own non-alcoholic cuvée — a separate product, not a collective name for the Grad range.
• Bitter range — Limalfi Aperitivo Italiano, Dzin Bitter, Aecht Bitter, and Aecht Kimmel: non-alcoholic aperitifs with pronounced herbal bitterness.
• Cider — the Wiesenobst cider is available both traditionally fermented and non-alcoholic. Check the label when purchasing.

You can find an overview of all varieties on the PriSecco page, and the full Geiger range on the manufacturer's page.

What does PriSecco taste like?

Three components create the experience:

• Orchard fruit complexity. Traditional pear and apple varieties bring a light tannic note, pronounced acidity, and natural sweetness — aromas that orchard fruit juice does not have.
• Herbal depth. The Manufaktur's own plant extracts provide bitterness and spice reminiscent of classic wormwood cuvées. They are responsible for the wine-like aromatic mouthfeel.
• Effervescence. When properly chilled and served in a tall glass, it takes on the typical sparkling wine appearance — making PriSecco suitable as an aperitif for any festive occasion.

How to serve PriSecco properly

• Well chilled at 6–8 °C — place it in the refrigerator at least two hours beforehand.
• Pour into a tall sparkling wine glass, flute, or tulip glass, not a shallow coupe — this helps preserve the effervescence.
• Hold the bottle at an angle when pouring and pour slowly down the side of the glass.
• Do not leave it open for too long — the effervescence dissipates quickly.

Which PriSecco is right for you?

Weißduftig — the classic aperitif. The first and best-selling cuvée: pear, white apple blossom, and elderflower. Light and festive — the perfect introduction to the range.

Rotfruchtig — the food companion. The dark cuvée of sour cherry, blackberry, and elderberry has the greatest aromatic depth — it pairs well with game dishes and mature cheeses.

Rosenzauber — the floral one. Made with real rose petals, it has the fragrance of rose and rosehip — ideal as a gift or with desserts.

Cuvée No. 8 — the dry alternative. Blackcurrant and unripe apple with meadow herbs, pleasantly dry — as a sparkling wine substitute at the table.

Mirabellengold — the autumn cuvée. Golden mirabelle plums with lemon verbena, vanilla, and tonka bean — seasonal.

If you can't decide, start with the tasting pack of the three classics.

Frequently Asked Questions

How is PriSecco made?

Orchard fruit from the Swabian Alb is pressed, the single-variety direct juices are blended into a cuvée, refined with the Manufaktur's own herbal extracts, and carbonated. There is neither fermentation nor any subsequent alcohol removal.

Is PriSecco non-alcoholic?

Yes. Since it is not fermented, no alcohol is produced that would need to be removed. The products are labeled as non-alcoholic — the exact value is stated on the respective label.

What is the difference between PriSecco and non-alcoholic sparkling wine?

Non-alcoholic sparkling wine was once sparkling wine: fermented and then de-alcoholized. PriSecco was never wine — it is made from orchard fruit juice, herbal extracts, and carbonation. Both are effervescent, but their aromatic foundations are fundamentally different.

Why is PriSecco more expensive than juice?

Three reasons: orchard fruit from traditional varieties is significantly more expensive than orchard fruit from commercial orchards, the Manufaktur's own plant extracts require artisanal production, and a sparkling wine bottle with a cork and wire cage costs about as much as an alcoholic sparkling wine.

Which PriSecco variety is best for beginners?

Weißduftig is the most accessible variety — fruity and floral, and suitable with almost anything. Rotfruchtig is the second good choice for anyone seeking depth and herbal notes. If you like bitterness, try Aecht Bitter.

How long does an open bottle last?

With a sparkling wine stopper in the refrigerator, one to two days — but the effervescence will noticeably diminish. Serving it freshly opened is much better, which is why PriSecco is particularly suitable for rounds with several guests.

Is PriSecco suitable with food?

Yes. Its herbal and spicy profile makes it a good aperitif and an accompaniment to appetizers, fish courses, and light main courses. Rotfruchtig also works well with richer courses.

What you should discover from the range

• For beginners: PriSecco Weißduftig.
• For wine lovers: PriSecco Rotfruchtig or the Grad range with 35° Sauvignon Blanc.
• For the specialty round: Champagne Pear or one of the numbered cuvées.
• For comparison: the entire selection of non-alcoholic sparkling wine & sparkling wine.
• The juice side of the Manufaktur: in the juices and nectars.

If you would like to understand the other way to make non-alcoholic sparkling wine — using real wine and de-alcoholization — read Non-alcoholic Wine: How It Is Made.