NON4 Roast Beetroot & Sansho (SEASONAL)
- NON-ALCOHOLIC WINE ALTERNATIVE - SPARKLING.
- VEGAN. GLUTEN-FREE.
- SERVE: 150ML IN A WINE GLASS (6°C-10°C)
- CONTAINS CAFFEINE & SOY
- FOOD PAIRING: LEAFY GREENS (V,VG), RAGU (V), WOODFIRED MEATS/MUSHROOMS
- OCCASION: Gourmet Feasts, Family Celebrations, Winter Weekends
TOASTED, SAVOURY VEGETAL NOTES WITH LAYERED PEPPER.
FRUIT: Beetroots are roasted until the skin has charred and the flesh has cooked through. The charred beetroot is infused and steeped whole in the kettle
TANNIN: Bay leaves & Japanese HŌUJICHA tea.
SALINITY: Tamari carries an umami note.
ACID: Verjus from Semillon grapes from the Barossa Valley, Australia.
BALANCE: Sansho pepper from Japan & JALAPEÑO peppers are added for spice. No added sugar - the sweetness is solely from the beetroot flesh.
| Servings per container |
5 |
| Serving size | 150ML |
| Calories per serve | 22 |
| Total Fat | 0.15g |
| Saturated Fat | <0.1g |
| Cholesterol | <0.1g |
| Sodium | 70.5mg |
| Total Carbohydrates | 5.40g |
| Dietary Fibre | 0g |
| Total Sugars | 4.35mg |
| Added Sugar | 0g |
| Protein | 0g |
| GLUTEN | NOT DETECTED |
WHOLE BEETROOT, SANSHO PEPPER, JALAPEÑO, TAMARI, HŌUJICHA, BAY LEAF, MURRAY RIVER SALT, VERJUS, WATER, Contains Sulphites
STORE IN A COOL, DRY PLACE. USE A SPARKLING STOPPER TO PRESERVE CARBONATION. REFRIGERATE AFTER OPENING AND CONSUME WITHIN 5-7 DAYS.
NATURAL SEDIMENT MAY OCCUR, AGITATE GENTLY BEFORE SERVING. THE USE OF NATURAL INGREDIENTS MAY RESULT IN SLIGHT VARIANCES IN COLOUR AND PROFILE.