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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
$23.99
Produced by Austrian winery Rabl, this non-alc wine is made using Zweigelt grapes, spring water, herbal syrup, and C02 for bubbles.
Producer Description
"Kamptal Verjus Spritz is an alcohol-free and regional apertif based on Zweigelt Verjus, which has been refined with herbal syrup, spring water, and carbon dioxide."
750ml mlOUT OF STOCK
If you'd like us to try to order it, add it to your cart. We can't promise, but we'll do our best!
$3.99
Zero sugar. Zero alcohol. Vegan-friendly & gluten-free. 0% ABV.
Producer Description
"Meet Piquette Zero: Nova Scotia's first alcohol-free wine spritzer, offering a creative and unprecedented alternative to industrially dealcoholized wines so often stripped of their character. Not identical to wine, Piquette Zero is to be enjoyed for its own unique deliciousness."
$30.99
Beautifully crafted Provençal-style Rosé Wine from South Africa. <0.5% ABV.
Produced using grapes harvested from dry-land farmed vineyards in the Western Cape region. The vineyards are strategically planted on southwest-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current. Deep soils from decomposed granite, clay rich, with good drainage.
With 14 days of fermentation at 14-15°C, the grapes and juice are handled reductively to prevent oxidation and lock in fruitiness. The wine is left on lees for 2 months to add complexity. The wine is then dealcoholized by way of a gently spun cone technology. This is done under vacuum and at low temperature to ensure that the wine retains its distinctive body, colour and flavour.
$24.99
Traditional winemaking in stainless steel vats for a further de-alcoholisation by vacuum distillation with aroma recovery. The wine is then lightly carbonated. Made from 100% Organic Chardonnay grapes.
$30.99
Beautifully crafted Chardonnay/Chenin Still White Wine from South Africa. <0.5% ABV. Produced using 55% Chenin Blanc and 45% Chardonnay grapes harvested from dry-land farmed vineyards in the Western Cape region. The vineyards are strategically planted on southwest-facing slopes to capture cool breezes from the Atlantic Ocean and cold Benguela current. Deep soils from decomposed granite, clay rich, with good drainage.
With 14 days of fermentation at 14-15°C, the grapes and juice are handled reductively to prevent oxidation and lock in fruitiness. The wine is left on lees for 2 months to add complexity. The wine is then dealcoholized by way of a gently spun cone technology. This is done under vacuum and at low temperature to ensure that the wine retains its distinctive body, colour and flavour.
