Tasting Profile
Palate. Nivers N°02 presents a vegetal, lively, and salivating profile. Initial fresh herb notes give way to nuances of acidic plum and kaffir lime, finishing with a light spicy touch and a saline impression.[1]
Pairings
Nivers suggests pairing N°02 with grilled fish, sea bream ceviche, foie gras, green vegetables such as asparagus, artichoke, and leeks, and smoked burrata.[1]
Composition & Vinification
Nivers declares the ingredients as grands crus of Japanese green teas from the island of Kyushu, verjus from Dordogne, kombucha culture, and extractions of raspberry leaves, maté, mimosa and fucus.[1]
Kombucha Culture — Fermentation Culture. A kombucha culture is listed among the ingredients.[2]
Raspberry Leaf — Vegetal Backbone. Raspberry leaf enters the blend as an extraction. Nivers describes it as the vegetal backbone of N°02, with a fine, slightly herbaceous and delicately astringent profile that makes it a prized ingredient in gastronomy. In the cuvée it brings freshness and structure, creates tension on the palate, and extends the tasting experience.[1],[3]
Maté — Plant Extraction. Maté is included as an extraction.[1]
Provenance & Sourcing
Specifications. Nivers N°02 is a naturally alcohol-free, additive-free beverage, low in sugar, classified as 'Herbacée et Poudrée' (Herbaceous and Powdery). Its nutritional profile per 100 ml is as follows.[4],[5]
- Energy: 59 kJ / 14 kcal per 100 ml
- Fat: 0 g
- Protein: 0 g
- Carbohydrates: 3.3 g (of which sugars 3.3 g)
- Fibre: 0 g
- Salt: 0 g
- Theine (caffeine): negligible
Ingredients Policy. The beverage is made without additives and is low in sugar.[5]