Mixed Case (Pét Nat Kombucha)
Monceau Pét Nat Blood Orange Kombucha is brewed with blood oranges from the South Australian Riverland, yielding floral, aromatic notes and a perfect balance of sour and sweet.
Monceau Pét Nat Fuji Apple Kombucha uses Fuji apples from West Gippsland in Victoria. They have milder tannin and acidity levels, with a healthy sweetness that drives fermentation.
Monceau Pét Nat Pear Kombucha uses a blend of pears from the West Gippsland region in Victoria. Where our Fuji Apple variant yields complex, sour flavour profiles, Monceau Pet Nat Pear is crisp and dry with a more delicate and refined palate reminiscent of a sparkling white.
Utilising an ancestral method borrowed from pétillant naturel winemaking, Monceau undergoes two fermentations. The second fermentation, in-bottle, creates natural carbonation and ever-evolving flavour profiles.
Born out of a passion for low intervention, natural ferments, Monceau eschews the artificially-carbonated soft-drink style Kombucha on supermarket shelves. The focus instead is to elevate kombucha to the level of natural wine, craft beer and cider, creating sophisticated, complex flavour profiles. With alcohol levels slightly above 1%, Monceau Pét Nat Kombucha is the kind of drink you want to share with friends and family over dinner.