Name: Cuvée Pétillant Geranium [set of 3]
Brand: ALTER
Price: 49.50 EUR
Availability: InStock

Cuvée Pétillant Geranium [set of 3]

€49,50 EUR €55,00 EUR

In stock

A non-alcoholic sparkling alternative for aperitif occasions. Cuvée Geranium captures ALTER’s signature depth in a lively, herbal-toned cuvée where Pelargonium crispum (lemon geranium) meets French oak and rosemary over a bright, fruit-driven base.

We cultivate our own botanicals and distil them alcohol-free to preserve primary and secondary aromas. The centrepiece is a South-African lemon-geranium strain, balanced by organic French oak and fresh rosemary. These distillates are blended into a base of white stone fruit and a blend of unripe grapes, then lightly carbonated to deliver wine-like structure without alcohol.

Geranium is “Crafted, not removed.” It is not de-alcoholised wine (an industrial shortcut that strips aroma); instead, it’s designed from the ground up as a non-alcoholic alternative with genuine wine-like complexity and a clean, refreshing finish.

Nose:Aromatic herbs and warm spice, lifted by a twist of citrus zest.
Palate:Refreshing lemon geranium layered with exotic lychee and gentle rosemary.
Finish:Long and clean, with lightly toasted French oak and fine tannins.

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

Serve ice cold at 3°C in a wide champagne glass. We do not recommend coupe or flut shape glassware

Vegetable / Plant-Based: Cucumber & Geranium Jelly cube, micro-shiso. Compressed green apple with geranium-infused verjus pearls. Pea & verbena espuma in a mini cornet, citrus dust. Heirloom tomato water sphere on a basil crisp. Beetroot macaron filled with whipped goat cheese & geranium honey.

Fish / Seafood: Kingfish crudo on yuzu-kosho rice cracker, geranium oil. Scallop tartare with frozen green-apple snow, finger-lime caviar. Langoustine carpaccio on brioche toast, grapefruit gel, geranium blossom. Oyster leaf topped with Oscietra caviar & geranium-cucumber vinaigrette. Cold-smoked eel in a choux puff, pear & geranium purée.

Meat / Poultry: Foie-gras parfait in cacao-nib tuile, geranium-pear chutney. Wagyu tartare on puffed quinoa, pickled geranium pods. Quail ballotine glazed with citrus-geranium lacquer, almond crumb. Duck-liver macaron with geranium-scented white-peach centre. Iberico presa on rosemary skewer, apple-geranium gel.