Site name | Crispa - Bubbly gooseberries


- Bubbly gooseberries

A sparkling gooseberry wine - an item on our 'to-do' list for some time. Finally, we managed to obtain Invicta gooseberries in 2013 from Hans-Christian Iskov, a grower based in the south of the island of Langeland.

The berries are crushed and chaptalised with organic cane sugar, and then fermented into a dry base wine. This is then mixed with an apple wine to bring down the acidity.

It is then matured in the bottle for 4 months, placed in Champagne racks and hand-turned.

After 20 days in the racks, the bottle necks are frozen and the wine disgorged.

A 'transport liqueur' is added along with 20 grams of sugar per litre.

0.375 l.



Alcohol 11,5%
PH 0
Total acid 0 g./litre
Wine acid 0,0 g./litre
Lactic acid 0,0 g./litre
Residual sugar 20g./litre
Density 1,0121
Glycerol 0 g./litre
Contains sulfites