The production here is genuinely unusual. Rather than brewing to full strength then stripping the alcohol out, this uses a bacterial fermentation process that produces no alcohol at all. The green tea comes from the Liu-Da Mountains in Yunnan province and plays a real role in the final drink, adding a soft tannic structure that gives the wine some backbone. Sugars are reduced by around 30% in the process, which keeps it at a modest 22 calories per 100ml. In the glass it's a pale rose pink with fine persistent bubbles. The nose is fresh and fruit-forward, with strawberry and rose petal up front. On the palate there's raspberry and citrus zest alongside that quiet tannic lift from the green tea. The finish is dry and reasonably clean. It's one of the more technically interesting alcohol-free sparklers on the market, and the dryness stops it tipping into soft drink territory.