Mousseux

The house sparkler, and the simplest way into the range. Base wines from Spain are selected specifically for how they hold up to dealcoholization, stripped of alcohol, then carbonated, so the bubbles arrive after the alcohol leaves rather than from a second fermentation. That is why the label reads mousseux and not Sekt. In the glass it runs fine beaded with a quiet bouquet and a spicy, harmonious character, citrus and green apple carrying the freshness. Carl Jung serves it as an aperitif or next to summer food, particularly fish and shellfish. Chill it to 6 to 8 degrees Celsius and it does the job a dry prosecco would. Around 24 calories per 100ml glass. If you want the same idea with more varietal character, the Riesling and rosé versions sit right beside it on the shelf.