Fuji Apple Pét-Nat Non-Alc (750ml)
The benefits
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Naturally ultra-low alc -
Sophisticated & complex flavours -
Naturally low-sugar -
Local & organic ingredients
ultra low alc
made with a special culture (based on kombucha) that naturally produces all the good stuff of fermentation without the alcohol
low in sugar
we unlock amazing tastes by using the freshest fruit and organic tea — not by adding a heap of sugar, chemicals or extracts
sophisticated and complex
we craft monceau in an ancestral method borrowed from sparkling wine. it's slow, methodical, reflective and precise — an adventure into the depths of fine flavour that we're proud to share with you.
… just ask some of Australia’s best restaurants, where Monceau is on pour:
four styles
(and counting)
blood orange
from the SA Riverland: floral, aromatic notes and a spritzy, hazy balance of sour and sweet
fuji apple
from West Gippsland: milder tannin & acidity levels, with a healthy juiciness that drives fermentation
packham pear
from West Gippsland: crisp and dry, with a delicate and refined palate reminiscent of a sparkling white
mandarin
from sunny QLD: puckish, bright, and surprisingly dry, with hints of vanilla and woody spices
join the party
Australia