Prisecco – Truly Bitter – alcohol-free

Prisecco Aecht Bitter – Manufaktur Jörg Geiger

The Prisecco Aecht Bitter is an exciting creation from the Manufaktur Jörg Geiger. Non-alcoholic and sparkling, pleasantly dry yet fruity, it makes for a perfect aperitif for everyone at the table when served well-chilled, and is also an excellent food companion. And don't worry, it's not actually that bitter.

Prisecco Aecht Bitter is a sparkling, non-alcoholic aperitif with the taste of green Jagdbirne pear and gooseberries, complemented by ripe quince and the fragrance of delicate blossoms, paired with fine bitter notes from wormwood. Served in a champagne flute at 8 to 10°C, Aecht Bitter shines as a tart aperitif; served in a white wine glass, it accompanies poached white fish with light sauces.

The astringency (Swabian: "räs") resulting from the high tannin content of the green Jagdbirne points to its potential. Alongside the juice of this ancient, autochthonous cider pear, red gooseberries highlight the fine play of acidity. Of course, fragrant components such as orange blossoms, acacia, and elderflowers are essential. Yarrow and wormwood intensify the bitter note. A non-alcoholic commitment – Aecht Bitter!

Prisecco Aecht Bitter as a mixed drink in a tumbler with

• 4cl Don’t Call me Gin
• or
• 4cl Wehmut

Non-alcoholic beverages – from the Manufaktur Geiger

PriSecco is the best-selling specialty of Manufaktur Geiger. Sophisticated and balanced, this apple symphony surprises with enormous complexity. The absence of alcohol is not perceived as a deficiency; quite the contrary. PriSecco fills a gap for new, modern, non-alcoholic beverages based on old fruit varieties. The old apple and cider pear varieties come from the landscape-defining orchards along the bird sanctuary at the foot of the Swabian Alb – hand-picked, ripened, and gently processed at the manufactory of Jörg Geiger, who has already received several awards (including from Slow Food) for his juices. Due to their distinct aromas, the acidity of old apple varieties, and the emphasized tannin notes of the pear, these juices form a very special, natural foundation for the Prisecco varieties.