INSPIRATION

Rouge en Voiture

€ 17,50

Only available for the Netherlands and Belgium

NL: Free shipping on orders over €50

Cul Sec is the alcohol-free alternative to wine, a maceration of wild herbs, grapes, and fermentations. This bottle is full of old traditions combined with new techniques. Rouge en Voiture Bursting with juicy tannins, full and dry, with an aromatic volcanic terroir. Vibrant red fruit and oak, with a subtle sparkle. Made from organic Pinot Noir and Dornfelder grapes, blackcurrants, and redcurrants aged in oak. Aromas of blackcurrant leaf and kelp. Content: 690ml

Ingredients

Carbonated drink: blend of Pinot Noir, Kékfrancos and Dornfelder grape juice, water infusion (water, oak, grape skins, blackcurrant leaf, hibiscus, pine, birch leaf, rhubarb root, bay leaf, lavender), water, chokeberry juice, redcurrant juice, apple cider vinegar, lacto-fermented blackcurrants, blackberries, beets and peaches, kombucha, alcohol tincture (water, alcohol, spruce buds, kelp, truffle), acidulant: succinic acid.

Preparation

Serve chilled in your favorite wine glass. Refrigerate after opening. Consume within 5 days. Cheers!

Taste

A combination of Hungarian Pinot Noir, Kekfrancos and German Dornfelder with a handful of berries form the basis for Rouge en VoitureThe chokeberry, a dry berry rich in tannins, provides flavor and color but is low in sugar. Blackcurrant provides aroma, and currant contributes oxalic acid. Oak plays a key role, with seasoned oak, oak barrels, and oak leaves. This fills your glass with tannins, just like in a true fût de chêne. A warm infusion of birch leaf adds warm, spicy notes, while bay leaf and a light hint of lavender tickle your nose. The palette of lacto-fermented notes is diverse: beetroot, blackberry, and currant are obscured by dominant acidity, but are found in mineral and earthy notes. A reduction of lacto-fermented beetroot creates simmering volcanoes. Rouge en Voiture, a boire cul sec!

Mission

Land restoration

We're joining forces with biodynamic winegrowers in a quest for the perfect grape for alcohol-free wine, harvesting from food forests, and on an ongoing quest to discover new flavors from our landscape. This way, we're not only working with the finest flavors, but also shaping the landscape of the future. Grapes from Dassemus in Chaam, herbs from food forests Nieuwe Bodem and Schevichoven, and apple cider vinegar from Elegast cider makers. The wilder the landscape, the more flavor.

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