NON4 Roast Beetroot & Sansho

Non-Alcoholic Wine Alternative Sparkling Vegan & Gluten-Free Contains caffeine & soy Serve - 150ml in a wine glass (6°C-10°C) Food Pairing - Leafy greens (V, VG), ragu (V), woodfired meats/mushrooms Occasion - Gourmet feasts, family celebrations, winter weekends PROFILE Toasted, savoury vegetal notes with layered pepper. PROCESS 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. ACIDITY - 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. NUTRITION Servings per container 5 Serving size 150 mL / 5fl oz Calories per serve 22 Energy 92 kJ Protein 0 g Gluten Not detected Fat - Total 0.15 g Fat - Saturated <0.1 g Carbohydrates - Total 5.40 g Sugars - Total 4.35 g Sugars - Added 0 g Sodium 70.5 mg INGREDIENTS Whole beetroot, sansho pepper, black pepper, jalapeño, tamari, hōujicha, bay leaf, Murray River salt, verjus, filtered water. STORAGE Store in a cool, dry place. Use a sparkling stopper to preserve carbonation. Refrigerate after opening and consume within 5-7 days. NOTES Natural sediment may occur. Agitate gently before serving. The use of natural ingredients may result in slight variances in colour and profile.