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Manya Hibiscus Rosé our limited edition Sparkling Palm Wine made via the traditional method (Méthode Champenoise) commonly used in Champagne brewing.
A floral, sweet and aromatic twist on the Zobo, Bissap & Sorrel Punch of West Africa and the Caribbean. The taste profile begins with a subtle palm sweetness then on the nose is the fragrance of green apple and blueberry notes in the main body.
We import premium raffia palm juice, hibiscus (zobo, bissap or sorrel). and implement the traditional method in our uk Winery.
Size: 750ML
Alcohol Volume: 12%
Dosage (Sweetness): Demi-Sec 24g/750ml
Closure: Diamant Cork w/ Firebrand, Cage
Contains: Palm Juice, Hibiscus, Water, Sugar and Sulphites
Weight: 3.5lbs
Manya Hibiscus Rosé our limited edition Sparkling Palm Wine made via the traditional method (Méthode Champenoise) commonly used in Champagne brewing.
A floral, sweet and aromatic twist on the Zobo, Bissap & Sorrel Punch of West Africa and the Caribbean. The taste profile begins with a subtle palm sweetness then on the nose is the fragrance of green apple and blueberry notes in the main body.
We import premium raffia palm juice, hibiscus (zobo, bissap or sorrel). and implement the traditional method in our uk Winery.
Size: 750ML
Alcohol Volume: 12%
Dosage (Sweetness): Demi-Sec 24g/750ml
Closure: Diamant Cork w/ Firebrand, Cage
Contains: Palm Juice, Hibiscus, Water, Sugar and Sulphites
Weight: 3.5lbs