Premium non-alcoholic beverage. Rubedo represents the final phase of alchemical transmutation, the moment when matter is completed and perfected. Its deep red color recalls alchemical fire, a symbol of energy and transformation. Each sip is a journey through ancient spices and medicinal botanicals, for an intense and profound sensory experience. Color: deep red, evoking alchemical fire. Aroma: spicy, enveloping, with woody and floral accents. Taste: structured, tannic, with a slight bitter note. Rubedo is born from the natural fermentation of Tibicos, to which a complex infusion of organic herbs and spices is added. It is unpasteurized, unmicrofiltered, but shelf-stable outside the fridge thanks to a second controlled fermentation that enhances its structure and shelf life without compromising vitality. Rubedo is perfect with rich, structured dishes, where its spicy, tannic and slightly bitter profile can balance and accompany bold flavors. Ideal with vegetable smoked foods and complex ferments, risottos with mushrooms, truffle or spices, spiced lentils, vegetable stews or seitan ragout, aged or refined vegetable cheeses, dark chocolate desserts, desserts with spices or hazelnut.
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Premium non-alcoholic beverage. Rubedo represents the final phase of alchemical transmutation, the moment when matter is completed and perfected. Its deep red color recalls alchemical fire, a symbol of energy and transformation. Each sip is a journey through ancient spices and medicinal botanicals, for an intense and profound sensory experience. Color: deep red, evoking alchemical fire. Aroma: spicy, enveloping, with woody and floral accents. Taste: structured, tannic, with a slight bitter note. Rubedo is born from the natural fermentation of Tibicos, to which a complex infusion of organic herbs and spices is added. It is unpasteurized, unmicrofiltered, but shelf-stable outside the fridge thanks to a second controlled fermentation that enhances its structure and shelf life without compromising vitality. Rubedo is perfect with rich, structured dishes, where its spicy, tannic and slightly bitter profile can balance and accompany bold flavors. Ideal with vegetable smoked foods and complex ferments, risottos with mushrooms, truffle or spices, spiced lentils, vegetable stews or seitan ragout, aged or refined vegetable cheeses, dark chocolate desserts, desserts with spices or hazelnut.
