I'MPERFECT 0,0% - Pack of 4 cans
Pack of 4 cans I'MPERFECT 0,0% Bebubble 250ml.
A non-alcoholic bebubble in a can? So you can enjoy your way and celebrate wherever, however, and with whomever you want.
You set the rules! Because you don't need to be a sommelier to enjoy a good wine, or carry bottles and glassware to toast, or give up bubbles to take care of yourself while enjoying.
And what's more imperfect than celebrating without alcohol? We want to have an extra glass and still be able to drive, take care of our health, and toast without worries. We want to have a drink before or after exercising. Is it perfect or imperfect? It's REAL.. This is the spirit. #bebubble.
In your hand, you have a can full of “skinny bubbles”, dstraight from the Mediterranean vineyards to the world. I’MPERFECT 0,0% Bebubble is fresh and aromatic.
This non-alcoholic bubbly wine without alcohol recalls white fruits like apple. It's acidic and fresh with a long aftertaste reminiscent of white and tropical fruits.
- I’mperfect 0,0% is pure, natural, and wild.
- Toast without worries and take care of your health.
HARVEST: Macabeuat the beginning of September. Xarel·lomid-September. Parelladafinal week of September and first week of October.
FERMENTATION: First fermentation in stainless steel tanks at a controlled temperature of 16ºC, followed by clarification and filtering of the wine.
PRODUCTION PROCESS and CANNING: Dealcoholisationof the white wine by vacuum distillation, at low temperature through rotating cone columns, addition of sugar in the form of rectified concentrated must, pasteurisation, carbonation and cold isobaric canning in 250mL cans.
APPEARANCE: Pale yellow colour, light and clear.
NOSE: Medium aromatic intensity reminiscent of white fruits such as apple, fresh and pleasant.
PALATE: Pleasant and sweet on the palate. With body and structure. Acidic and fresh with a long aftertaste reminiscent of white and tropical fruit.
HARVEST: Macabeuat the beginning of September. Xarel·lomid-September. Parelladafinal week of September and first week of October.
FERMENTATION: First fermentation in stainless steel tanks at a controlled temperature of 16ºC, followed by clarification and filtering of the wine.
PRODUCTION PROCESS and CANNING: Dealcoholisationof the white wine by vacuum distillation, at low temperature through rotating cone columns, addition of sugar in the form of rectified concentrated must, pasteurisation, carbonation and cold isobaric canning in 250mL cans.
APPEARANCE: Pale yellow colour, light and clear.
NOSE: Medium aromatic intensity reminiscent of white fruits such as apple, fresh and pleasant.
PALATE: Pleasant and sweet on the palate. With body and structure. Acidic and fresh with a long aftertaste reminiscent of white and tropical fruit.
