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More information about PriSecco Cuvée No. 11
The "Manufaktur Jörg Geiger" has created a successful alcohol-free alternative with its range of different PriSecci. The alcohol-free sparkling wines deliver what they promise. Varied, from fruity to spicy. Without exception, there is a PriSecco to suit every taste.
The aroma is reminiscent of oak leaves, elegant spicy and herbal notes, paired with juicy apples.
Intense apple flavors with a hint of lemon juice on the palate. Combined with subtle woody notes, the PriSecco "Cuvée 11" has an excellent and long-lasting finish.
| Alkoholfrei: | YES |
| Distributor: | NSW Nord Spirituosen & Weinkontor GmbH, Porgesring 22, D-22113 Hamburg |
| Location: | Schlat |
| Alcohol: | 0 |
| Country: | Germany |
| Wine type: | Non-alcoholic sparkling wine alternative |
| Content: | 0,75 Liter |
| Smell: | ripe apples, oak leaves, spices, herbs |
| Weingut: | Manufacture Jörg Geiger |
| Color: | Yellowish |
| Contains carbonic acid: | Yes |
| Optimal drinking temperature: | 8-10°C |
| Ingredients: | Apple juice (70%), pear juice, oak leaves, herbs, spices and added carbon dioxide. |
| Drink type: | Carbonated drink based on apple juice |
| Food companies: | Manufacture Jörg Geiger GmbH, Eschenbacherstraße 1, D-73114 Schlat |
| Nutritional values per 100g: | Energy: 178.5 kJ/42.2 kcal | Fat: <0.01 g | of which saturated fat: <0.02 g | Carbohydrates: 9.8 g | of which sugar: 9.2 g | Protein: <0.1 g | Salt: <0.005 g |
Manufacture Jörg Geiger
The orchard meadows are not only beautiful places full of old and large trees, they also offer a variety of different plant species, shrubs and flowers. In the manufactory, we like to take this diversity into consideration and combine it, for example, with our non-alcoholic PriSeccos. Swabian fruit varieties that are centuries old, woodruff, juniper, meadowsweet or yarrow - all these products of nature are dependent on time and place. This is particularly well understood when picking meadow fruit harvested by variety. The work in the manufactory also allows us to experience directly that the old varieties are a precious commodity and the space in which they grow is something very special.
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