In the glass

  1. Nose

    Raspberry and golden tomato, with peppercorn already beside them. The fruit is clear, and the savory note sits in the aroma with it.

  2. Palate

    Dry and tart, on fine bubbles. Raspberry and golden tomato are both in the sip, and peppercorn runs through them so the fruit stays savory. The bead is small. It lifts the raspberry and the tomato and leaves the dryness intact. Tartness is the line through the middle.

  3. Finish

    Dry, tart, and still savory. Peppercorn remains with the raspberry and the golden tomato after the fine bubbles fall away. The fruit is still in the glass, and the dryness still holds it.

Structure

  • Dry
  • Bright acidity
  • Soft bead

The wine

Peppercorn sits with the fruit, and that decides the glass. Raspberry and golden tomato are both present, and the tomato is the less obvious of the two. The savory note is peppercorn, sharp and specific, and it stays next to them from the aroma through the end of the sip.

Dry and tart is the line. Fine bubbles carry it. The bead is small. It lifts the raspberry, keeps the golden tomato fresh, and leaves the dryness intact. Tartness holds the middle, so the tomato stays savory and the raspberry stays bright. Acid and peppercorn work the same stretch of the sip from two sides. One keeps the fruit vivid. The other keeps it savory. The middle stays dry.

Eighty-six is for that balance in a sparkling rosé. The fruit is raspberry and golden tomato. The frame is dry and tart. The peppercorn is as present as either fruit. The bubbles are fine enough to move the sip and quiet enough that the savory note stays easy to find. At the end the pour is unchanged: dry, tart, peppercorn, raspberry, golden tomato. Pour it well chilled, in a flute or a white-wine glass, while the bead is still fine and the tartness still reads.

How to drink it

Well chilled, flute or white-wine glass.

How it was made

Classification Unclassified

Evidence status Unverified

The Yamilé page calls it fermented raspberry, gooseberry mead, and smoked rhubarb, a signature blend, alcohol-free sparkling rosé. The panel prints ABV under 0.5%, 750 ml, sparkling rosé, 16 kcal and 3.3 g sugars per 100 ml. Allergens: may contain sulphites. MURI’s story says fermentation through bottling happens at the blendery in Copenhagen, and that the drinks are not wine. It does not name an alcohol-removal step. Press lines on the product page are not a tasting. The still is one bottle.

Product record history

Sourced changes and open disagreements. Prior claims stay on the record when sources conflict.

  1. Reviewed and published.
  2. ABV — Sourced check for ABV.
  3. Ingredients — Sourced check for Ingredients.
  4. Calories — Sourced check for Calories.
  5. Sugar — Sourced check for Sugar.
  6. Volume — Sourced check for Volume.
  7. Price — Sourced check for Price.
  8. Producer — Sourced check for Producer.
  9. Country — Sourced check for Country.
  10. Region — Sourced check for Region.

Verified facts

Evidence: Unverified · 2 sources

Sources See something wrong? Submit a correction.

  • Sourced ABV <0.5% Verified from producer documentation · Sep 2026
  • Undeclared Classification Unclassified Not disclosed
  • Undeclared Method Technique undeclared Not disclosed
  • Sourced Origin Copenhagen, Denmark Verified from producer documentation · Sep 2026
Sources 9 facts · 3 sources · Facts checked Sep 2026

Product facts are only as strong as their sources. Editorial tasting notes are opinion.

  • Producer documented Producer

    The panel prints ABV <0.5%. The label reads alcohol-free.

    Verified facts
    • ABV
    • Ingredients
    • Calories
    • Sugar
    • Volume
    • Price
  • Bottle verified Bottle / can label
    Verified facts
    • Producer
  • Producer documented Producer
    Verified facts
    • Country
    • Region

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