Atelier Particulier de Fermentation
Couldn't load pickup availability
Delice Roussos is called after one of the most famous Greek singer Demis Roussos.
It is fermented with local honey (chestnut, linden, and fir) that adds sweetness without adding actual sugar. Fermentation follows a 7-day maceration with oxidized apples (kept in the dark for 3 to 6 months, similar to how black garlic is prepared). After this delicious blend, Elsa infuses the beverage for 3 days with saffron from Alsace. The aroma is dominated by honey, followed by ripe apple. On the palate, there's a lot of roundness brought by the honey, which prevails, and there's only 3g of residual sugar. Honestly, from a wine lover standpoint, this is a banger.
JUN is Kombucha's ancestor. Also commonly called XUN or Champagne of Kombucha, it is called as such because it is generally softer, more delicate and less acidic than regular Kombucha. The main difference lies in the use of honey instead of white sugar.
Region: Alsace
Alcohol: 0.49%
Sugar content: 0.71 g/L
Total SO2: no added S02
Service: 10/12°C. Alcohol may rise if stored in a warm place. We strongly recommend to store it vertically in the fridge. Open carefully.
Tech facts:
First fermentation with SCOBY & Chestnut Honey for 7 days. Second fermentation with SCOBY & oxidized apples (kept away from oxygen and sunlight for 3 months) for 3 days. Then the apples were removed and saffron was infused for 7 days. No herbicides, no mineral fertilisation, no pesticides. Bottled without fining and with a light filtration. Most products are fetched in Alsace and are biodynamic. All products used in the making process are organic and from France. All products are unpasteurized, unfiltered or lightly filtered and naturally carbonated.
