Hibiscus 75 Bundle

This Bundle Includes

1 x Bottega Vino Dei Poeti Prosecco - 75 cl

1 x Three Brothers Hibiscus Elderflower Gin - 50 cl

6 x g Soda Water - 33 cl

6 x Plastic Cups

1 x Ice Bag

The Recipe: 

• 45 ml Three Brothers Hibiscus & Elderflower Gin
• 15 ml Fresh Lemon juice
• 10 ml Simple Syrup (or elderflower liqueur for an extra floral punch)
• 60 ml Bottega Prosecco (or sparkling wine)
• Garnish: Lemon twist or a wild hibiscus flower

Find this and more exceptional selections at Kaasak.

A bright pale yellow color with green highlights, with a stream of many fine bubbles. Intense with notes of  tropical fruits and citrus. Creamy and smooth, very pleasant and well balanced.

Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.

GRAPE VARIETY: A blend of red varietals

VINIFICATION: This refined sparkling extra dry rosé is obtained through soft pressing of the grapes which have been left to macerate for a few hours to give this cuvée its brilliant “peach blossom” pink hue.

APPEARANCE: Brilliant peach color

AROMA: Pink grapefruit, pomegranate and black currant with a hint of wild rose

PALATE: Well-balanced acidity with notes of red raspberry and strawberry and a fine persistent perlage.

ALCOHOL: 11.5%

ACIDITY: 6.5 g/l

SUGAR: 14-17 g/l

Brilliant rosé color, fine and persistent perlage; on the nose intense notes of white peach, citrus and wildforest strawberry, accompanied by some floral aromas.

Fresh and delicate on the palate, with a fruity and floral finish, persistent and lingering.

KWV DescriptionCuvée Rosé is a semi-dry sparkling rosé wine with tones of tropical fruit and strawberries. A fruity and easily accessible wine with a low alcohol content and a smooth finish.  

Serve the wine well chilled as an aperitif for spring and summer all festivities or for berry desserts. 

The base wine is put into pressurized tanks for the prise de mousse; it ferments in these for 18 - 20 days, with the aid of selected yeasts, at controlled temperatures of between 14 and 16. Once the desired pressure has been obtained (around 6 bar) the wine is chilled to -4 in order to block the fermentation and encourage stabilization. It is then kept at a controlled temperature for at least one month, so as to favor its natural maturation in contact with the lees. At the end of this process, it is filtered and undergoes isobaric bottling.