Name: Cuvée Blanc Cedro
Brand: ALTER
Price: 17.50 EUR
Availability: InStock

Cuvée Blanc Cedro

€17,50 EUR

In stock

A non-alcoholic cuvée for wine and aperitif moments. Cedro is ALTER’s citrus-led expression: a primary-aroma blend where Citrus medica (citron) meets Citrus paradisi (grapefruit), cooled by lemon verbena.

We grow our own herbs and distil them without alcohol to capture primary aromatics. These botanical distillates are blended with two selections of white grape varieties and organic white fruits (apple, pear)—all not from concentrate—to build depth, structure, and natural balance.

Cedro is "Crafted, not removed" which means not de-alcoholised (an industrial shortcut that strips aroma). It’s crafted from the ground up as a non-alcoholic alternative with genuine wine-like complexity and a clean finish.

Nose: Bright white peach and pink grapefruit zest with a hint of verbena.
Palate: Bittersweet grapefruit, candied citron peel, and cool lemon-verbena herbality.
Finish: Clean, with refreshing bitterness and finely balanced acidity.

No preservatives.
No additives
No flavourings, “natural aromas,” or extracts.
From field to bottle: fair, craft production

Serve at 4 — 6°C in a white wine glass.

Seasoning profile: citrus (grapefruit, pomelo, lemon, yuzu), cool herbs (verveine, geranium), saline greens (capers, green olive), toasted nuttiness (almond, pistachio). Keep it zesty, saline, rather than sweet.

Cooking profile: light cooking (steam, poach, papillote, roast). Avoid smoke and heavy reductions.

Vegetables: fennel, zucchini, white asparagus, peas, artichoke, Belgian endive, spring onion

Fruits: citrus (grapefruit, lemon, yuzu), white stone fruits (peach, pear, green apple, quince)

Meat & Poultry: chicken, turkey, duck, veal, pork tenderloin

Fish: white fish (sea bass, cod, halibut, hake), oily fish (trout or salmon), shellfish (scallops, prawns, lobster), cephalopods (octopus, squid)

Sauces: French (lemon beurre blanc, sauce vierge), Italian (salsa verde, fine gremolata), Middle-Eastern (yogurt-tahini-lemon with herbs), Asian (ponzu/yuzu dressings, grapefruit-kosho).

Cheese: Avoid blue cheeses.

Vinegars & Condiments: French (lemon beurre blanc, sauce vierge), Italian (salsa verde, gremolata, pistachio-almond pesto), Middle-Eastern (yogurt-tahini-lemon), Asian (ponzu-yuzu dressings)