Non-Alcoholic Wine Alternative - Sparkling Vegan & Gluten-Free Serve - Chilled in a wine glass PROFILE Bold body with a buttery texture. Minerality from kombu with a lingering spice finish. PROCESS FRUIT - Pears are roasted. Natural sugars caramelise which is when the sugars oxidise to turn a rich caramel colour and add complexity and depth of flavour. These are then sous vide overnight.
 TANNIN - Spice & black tea blend.
 SALINITY - Japanese Kombu & Kalamata olive brine.
 ACIDITY - Verjus from Semillon grapes from the Barossa Valley, Australia.
 BALANCE - Agave & vanilla are melted into the mixture.