To produce this non-alcoholic drink, we start from a base of non-fermented must of white grapes. The must is diluted with water and then gasified with the addition of carbon dioxide. Sulfur dioxide is then added to guarantee the quality of the product.
Once the non-alcoholic drink is ready, it is bottled.
In the mouth, the drink is fresh, light, with good acidity, a delicate bubble and persistent finish.