From "non-alcoholic wine" to highly accomplished juice compositions
The foundations of what would later become Haus Rabenhorst were laid in 1805 when priest Johann-Heinrich Lauffs started a vineyard. Indeed, the needs and desires of consumers have been at the core of all our business decisions and actions ever since.
Haus Rabenhorst's transformation from its origins as a vineyard to a producer of high-quality juices was triggered by a very special innovation. In 1898 Alexander Lauffs decided to take advantage of Louis Pasteur's recently discovered pasteurisation method. Fresh grape juice had been popular among wine growers for many years, but it wasn't until pasteurisation was invented that it became possible to preserve and sell "non-alcoholic" wine. And so it was that our classic Rabenhorst Red Grape Juice was born. Even today it is still one of the most popular juices in our product range.
Rabenhorst juices are marketed through distribution channels away from the mass market as they are produced in a very valuable way. Rabenhorst has always produced in harmony with nature. As a matter of fact, we were producing organic-quality products long before organic products were in vogue.