FIELD BLENDS FERMENT RUBY BEET

Name: FIELD BLENDS FERMENT RUBY BEET
Brand: Weingut Leiner
SKU: SW-LEINER-FIELD-BLENDS-FERMENT-RUBY-BEET-NV
Price: 17.00 EUR
Availability: InStock

Germany , Pfalz

Deep violet-red with an earthy opacity, like beet juice fermenting in a clay crock. Red beet, rosemary, sage, dried thyme, dark mineral depth. Spiced. Earthy. More complex than it has any right to be.

Wine Type: Proxy

Size: 750ml

Grapes: Red grape juice, red beet, rosemary, sage, thyme, bay leaf; kombucha-fermented

Drinking Window: Drink now

Vintage: NV

Alcohol: <0.5%

Food Pairings: Mediterranean grilled meats · Sushi · Grilled vegetables · Aged hard cheese

Nutrients: per 100 ml: energy 46.18 kJ / 10.8 kcal, carbs 2.7 g, of which sugars 2.7 g. Contains small amounts of fat, saturated fat, protein, salt. Ingredients: biodynamic grape juice, organic herbal infusion (water, biodynamic rosemary, laurel, thyme, sage), beetroot juice concentrate fermented with milk, smoked salt, kombucha cultures, carbonic acid. Contains milk.

€17 €22,67/L

Ruby Beet is the red counterpart to Lemon Thyme, and it goes further. In the biodynamic cellar at Ilbesheim, Sven Leiner ferments red grape juice with red beet, rosemary, sage, thyme, and bay leaf through a kombucha culture. The beet gives depth and a slight earthiness. The rosemary cuts through with resin. Sage and thyme build something herbal and warm that lingers long after the glass is empty. May throw sediment — that's fine. Goes dark. Goes deep.

Red grape juice and red beet with herbal infusions of rosemary, sage, thyme, and bay leaf. Kombucha fermentation with multiple yeast and bacteria strains. Under 0.5% ABV. No dealcoholisation. Demeter certified. Biodynamic. Unfiltered. Vegan. May contain natural sediment.

Serve chilled, around 8–10°C. Put it in the fridge for 30 minutes before opening. Already cold? Take it out and wait 10 minutes — the earthy, spiced character opens up with a touch of warmth.

No sediment, no decanting needed. This one is ready.