Cul Sec Souris sous la Rhubarbe

A rosé that challenges everything you think you know about alcohol-free wines.

Souris sous la Rhubarbe is not a dealcoholized copy – but an independent beverage developed from scratch as an alcohol-free natural wine alternative. The Amsterdam-based collective Fruitslagers combines old winemaking traditions with wild ferments, botanical infusions, and a pure spirit of experimentation.

In the glass: A vibrant rosé color with fine, natural perlage.

On the nose: Earthy rhubarb meets dried rose petals and a hint of green currant leaves – like a walk through a wild garden after the rain.

On the palate: The German Bacchus grape provides the fruity foundation, while oak infusions lend the rosé fine tannins and structure. Then comes the surprise: Lacto-fermented tomato brings a subtle umami depth and pleasant spiciness, which contrasts excitingly with the tart-sweet freshness of the rhubarb juice. Aronia provides a slightly tart acidity on the finish, while water kefir and kombucha add a vibrant texture.

Its character: dry, slightly sparkling, complex – and completely unique. Souris sous la Rhubarbe doesn't taste "like wine without alcohol." It tastes like something new.

What makes this drink special?

Cul Sec takes a radically different approach than classic non-alcoholic wines: Instead of removing the alcohol from finished wine, organic grapes, wild herbs, roots, and ferments are blended from the outset without alcohol to create a complex beverage. The Bacchus grape comes from biodynamic cultivation in Kitzingen, Germany, while the botanicals—from rhubarb root and clover to rose petals—are gathered, infused, and fermented. The result is reminiscent of natural wine: unadulterated, vibrant, and surprising.