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The Coast of Sparkling Vincent
 

The Coast of Sparkling Vincent

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Seller's Country: Turkey
Condition: Brand new
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The Coast of Sparkling Vincent - 0.3% Alc/Fl in 75 cl
Composition : Type of vine Riesling assembly and Ryvaner.

The type of vines are selected for their qualities of the flavours delicately fruity. Produced starting from the type of vines Riesling and Ryvaner, alcohol is gently eliminated cold. This simple method is used for the sparkling wine or desalcoolized semi-sparkling wine, by CO2 addition, thus maintaining the level of quality of the desalcoolized wine, offering beautiful bubbles, a vinous final. The result is festive, convivial and gastronomical happiness by all the professionals with the listening of these new drinks containing wines. Effervescent, homogeneous and small bubbles, a citrus fruits nose And a mouth very scented with the English candy flavours, nuances of roasted citrus fruits skins integrated well into acidity. Vinous finale and suave fraiche. A pure pleasure of the delicate palate and charmer.

To serve Very Fresh 8/10 C
Aperitifs, Banquets, desserts.

Card-index produces: Capacity: 750 ml and 200 ml
Champagne bottle
Nutritional value for 100ml: Sparkling wine desalcoolized 0.3% Alc/
Flight.
Proteins 0g
Glucids 4.6g
Lipids 0g 28 kcal and 120 kj.

The Desalcoholisation process:
Vinified according to the traditional method by the wine growers, the grapes are then carefully desalcoholized. A method patented since 1908 makes it possible to extract alcohol from the wine at - 30 C without causing any deterioration. The wine having been desalcoholized through that process preserves a high quality as much as its physiological principles emphasizing a fruity taste and slightly pricking.

Key figures :
Nutritional values per 100 ml : 38 kj -
Proteines : 0 g
Carbohydrate : 4,3 g
Fat content : 0 g
Calories : 38 kj/liter means 5,6 kj per 15 cl glass
Alcohol content : 0,3 % (a wine with 0 % may also be produced for special needs or markets)
Available as white, rosé, red or sparkling wine.
Last Updated: 17 Nov 2006 06:45:26 PST home  |  about  |  terms  |  contact
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