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

PriSecco is one of the most well-known premium non-alcoholic beverages in German-speaking countries – and one of the most frequently misunderstood. It comes in a sparkling wine bottle, has a cork and muselet, and bubbles in the glass. Nevertheless, its production is completely different from that of sparkling wine.

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

What is PriSecco?

The shortest correct description: a cuvée of meadow orchard 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 dealcoholized. So it is neither a vacuum distillate nor a "dealcoholized sparkling wine" – because there was never any alcohol in it that would need to be removed.

This is precisely what distinguishes it from almost all other non-alcoholic sparkling wines on the shelf.

How is PriSecco made? Step by step

1. Meadow Orchard Fruit

The base is meadow orchard fruit from the Swabian Jura. Meadow orchard means: standard fruit trees, widely scattered in meadows instead of densely packed in plantations – often old varieties like Swabian cider pear, Champagne baking pear, or Boskoop apple. The manufacturer works with farmers and meadow orchard initiatives in the region for this.

This is not just a story of origin, but a prerequisite: plantation fruit does not provide the aromatic diversity and tannins that these cuvées carry.

2. Juice Extraction

The fruits are pressed – pears, apples, quinces – yielding single-varietal direct juices. These juices are the cuvée building blocks, comparable to the base wines in sparkling wine production.

3. Herb and Plant Extracts

This is the step that sets PriSecco apart from mere juice. Depending on the cuvée, selected plant extracts are added – such as hops, wormwood, bitter almond, or elderflower. They provide the wine-like depth that identifies a PriSecco on the first sip.

The manufacturer produces the extracts themselves, through careful extraction without intense heat. This, too, is craftsmanship in the truest sense of the word.

4. Cuvée Composition

Juice and plant extracts are brought together to form the cuvée – similar to how a cellar master blends base wines for the final sparkling wine cuvée. This is where the character of the variety is decided: "Weißduftig" is lighter and more floral, "Rotfruchtig" uses stone fruits, and the numbered cuvées incorporate varying amounts of herbal bitterness.

5. Carbonation

Carbon dioxide is added, rather than being produced through a second fermentation. This is the technical point where PriSecco diverges from sparkling wine: in classic sparkling wine, the perlage is created by yeast fermentation in the bottle, while in PriSecco, it's from direct CO₂ addition. In the glass, this is hardly noticeable because the cuvée itself carries the depth.

6. Bottling

Bottling takes place in sparkling wine bottles with corks and muselets. Maturation like with sparkling wine does not occur – PriSecco is intended for relatively fresh consumption, not for storage.

Why isn't every variety called "PriSecco"?

You will find different designations on the manufacturer's bottles. The reason is trademark law: today, only the three classics Weißduftig, Rotfruchtig, and Rosenzauber bear the protected name PriSecco. The other varieties in the line continue to use the term from their brand tradition.

Practically, this means: a "Prisecco Cuvée No. 23" and a "PriSecco Weißduftig" come from the same manufacturer and follow the same process – the naming convention says nothing about quality, only about the trademark situation.

The other Geiger lines – and how they differ

The manufacturer offers several lines simultaneously, which are produced differently. This is important because they stand next to each other on the shelf:

• PriSecco – meadow orchard cuvée with herbal extracts, never fermented. Varieties like Weißduftig, Rotfruchtig, Rosenzauber, Apfelsinfonie, Sommerbirne, Mirabellengold, plus the numbered cuvées.
• ViSecco – dealcoholized sparkling wine in Sauvignon Blanc and Pinot Meunier. Here, alcohol was present and was removed.
• Teasecco – a tea-based cuvée, in white and rosé. Geiger's answer to Sparkling Tea; more on this in Sparkling Tea explained.
• The Grad-Linie – 32° Riesling, 33° Pinot Meunier, 35° Sauvignon Blanc, 36° Grenache, 37° Pinot Noir. Dealcoholized wines from real wine; the degree number indicates the temperature at which dealcoholization takes place – under vacuum, alcohol already evaporates at just over 30 °C, and each grape variety gets the temperature that best preserves its aromatics. Alongside this is the Edition Lamothe as its own non-alcoholic cuvée – a separate product, not the collective name for the Grad-Linie.
• Bitter-Linie – Limalfi Aperitivo Italiano, Dzin Bitter, Aecht Bitter, and Aecht Kimmel: non-alcoholic aperitifs with distinct herbal bitterness.
• Cider – the Wiesenobst Cider is available both classically fermented and non-alcoholic. Pay attention to the label when purchasing.

You can find the full Geiger universe on the manufacturer's page.

How does PriSecco taste?

Three components make up the experience:

• Meadow orchard complexity. Old pear and apple varieties bring a light tannic note, distinct acidity, and natural sweetness – aromas that a plantation fruit juice does not have.
• Herbal depth. The in-house plant extracts provide bitterness and spice, reminiscent of classic vermouth cuvées. They are responsible for the wine-like mouthfeel.
• Perlage. Well-chilled in a tall glass, the typical sparkling wine appearance emerges – making PriSecco suitable as an aperitif for any festive occasion.

How to serve PriSecco correctly?

• Well-chilled at 6–8 °C – at least two hours in the refrigerator beforehand.
• In a tall sparkling wine glass, flute or tulip, not a flat coupe – the perlage should be preserved.
• When pouring, hold the bottle at an angle and slowly pour along the side of the glass.
• Do not leave it open for too long – the perlage quickly diminishes.

Which PriSecco pairs with what?

Weißduftig – the aperitif classic. The first and best-selling cuvée: pear, white apple blossom, elderflower. Bright and festive – the entry into the line.

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

Rosenzauber – the floral one. Composed with real rose petals, scent of rose and rosehip – as a gift and with desserts.

Cuvée No. 8 – the dry alternative. Gooseberry 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 package of the three classics.

Frequently Asked Questions

How is PriSecco made?

Meadow orchard fruit from the Swabian Jura is pressed, the single-varietal direct juices are blended into a cuvée, refined with in-house herbal extracts, and carbonated. Neither fermentation nor subsequent dealcoholization takes place.

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 dealcoholized. PriSecco was never wine – it is made from meadow orchard juice, herbal extracts, and carbon dioxide. Both sparkle, but the aromatic foundation is fundamentally different.

Why is PriSecco more expensive than juice?

Three reasons: Meadow orchard fruit from old varieties is significantly more expensive to source than plantation fruit, the in-house plant extracts require manufacturing effort, and the sparkling wine bottle with cork and muselet costs similarly to alcoholic sparkling wine.

Which PriSecco variety is suitable as an introduction?

Weißduftig is the most accessible variety – fruity-floral and suitable for almost everything. Rotfruchtig is the second good choice for those seeking depth and herbal notes. If you like it bitter, try Aecht Bitter.

How long does an open bottle last?

With a sparkling wine stopper in the refrigerator, one to two days – but the perlage noticeably diminishes. Serving freshly opened is much better, which is why PriSecco is particularly suitable for gatherings with several guests.

Does PriSecco go with food?

Yes. The herbal and spicy character makes it a good aperitif and accompaniment to appetizers, fish courses, and light main courses. Rotfruchtig also works with heartier dishes.

What you should get to know from the assortment

• Entry: Prisecco Weißduftig.
• For wine lovers: Prisecco Rotfruchtig or the Grad-Linie with 35° Sauvignon Blanc.
• For a specialty round: Champagne Bratbirne or one of the numbered cuvées.
• For comparison: the entire selection of non-alcoholic sparkling wine & sparkling wine.
• The juice side of the manufacturer: in the juices and nectars.

If you want to understand the other path to non-alcoholic sparkling wine – the one via real wine and dealcoholization – read Non-alcoholic wine: How it is made.