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Description
NON ALC SPARKLING WINE ALTERNATIVE
AMBER LIQUID, RICH NOSE, CRISP APPLE ACIDITY.
FRUIT: 24-HOUR COLD STEEP OF FREEZE-DRIED APPLE CUBES, SOURCED FROM RED HILL FARMS IN THE MORNINGTON PENINSULA. FREEZE DRYING REMOVES 85% OF WATER MOLECULES FROM THE FRUIT, WHICH CONCENTRATES THE FLAVOUR. CACAO NIBS ARE ALSO STEEPED COLD AND HOT TO EXTRACT MAXIMUM FLAVOUR AND ADD RICHNESS TO THE NOSE.
TANNIN: A MIXTURE OF KEEMUN TEA AND OOLONG TEA GIVES TANNIN AND AN EXTRA STEP OF FLORAL AND WOODY NOTES. GINGER COMES THROUGH AT THE END TO OFFER A SMALL EXTRA BITE.
SALINITY: MURRAY RIVER SALT PROVIDES SALINITY AND CREATES A MOORISH SENSATION
ACID: VERJUICE FROM SEMILLON GRAPES FROM THE BAROSSA VALLEY, AUSTRALIA.
BALANCE: SUGAR WITH SALT IS USED TO ENHANCE ALL THE FLAVOURS. SUGAR IS TAKEN RIGHT TO THE EDGE TO GIVE AN INCREDIBLE DEPTH OF FLAVOUR WHILST ROUNDING OUT THE MOUTHFEEL.
