Monceau is brewed in Melbourne, using organic ingredients and in the same methods Pet Nat winemaking, low intervention, natural fermentations.
Pétillant-Naturel means natural sparkling - the fermentation is interrupted and the drink is bottled and then continues to ferment in the bottle, using no sweetness, artificial carbonation or preservatives.
No two drinks are the same because fermentation continues after the bottle is sealed. Sediment may be noted in the bottle - this is safe and healthy for consumption.
The new Mandarin Kombucha is made with fruit from sunny QLD. It’s puckish, bright, and surprisingly dry, with hints of vanilla and woody spices.
Born out of a passion for low intervention, natural ferments, Monceau eschews the artificially-carbonated soft-drink style Kombucha on supermarket shelves.
Interesting bits:
- made in Melbourne, Australia
- low intervention
- Natural fermentation, 2nd fermentation in the bottle
- 4.8g sugar per serve (250ml)
- 162kj per serve (250ml)
- no sweeteners, artificial carbonation or preservatives
- less than 1% ABV
Ingredients: raw Kombucha (pure water, sugar*, wild kombucha culture, organic black tea), mandarin juice * sugar and madarin juice sugars are consumed by the kombucha culture
750ml