INSPIRATION

Souris sous la Rhubarbe

€ 17,50

Only available for the Netherlands and Belgium

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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. Pour Souris sous la Rhubarbe Full of earthy and floral rhubarb, slightly sparkling and dry. Made with Bacchus grapes and oak-aged grape must, lacto-fermented tomatoes, and fresh rhubarb juice. Blackcurrant leaf tincture with aromatic aronia berries. Content: 690ml

Ingredients

Carbonated drink: Bacchus grape juice, water infusion (water, oak, grape skins, blackcurrant leaf, rose, clover, rhubarb root), water, rhubarb juice, lacto-fermented tomato, kombucha, water kefir, chokeberry juice, alcohol tincture (water, alcohol, fig leaf, blackcurrant leaf, rose), acidulants: succinic acid.

Preparation

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

Taste

Anyone who only knows rhubarb as a sweet preparation misses its minerals and beautiful acidity. Souris sous la Rhubarbe Let yourself taste the other flavors to be found in biodynamically grown rhubarb. Supported by the German Bacchus grape, the Raspberry Red variety makes a refreshing aperitif. Warm oak infusions from old oak barrels impart tannins, while blackcurrant leaf adds a green berry flavor. It's not just the berry leaves that play a role in your glass: you'll also find the slightly tart chokeberry itself. A lacto-fermented tomato adds umami and a kick. A nice contrast to the candy-like rhubarb. Souris sous la Rhubarbe, 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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