Blood Orange

Have you ever had a fully ripe blood orange while standing in the sun, red sticky juice spilling down your face? The sweetness, the acidity, the magnificent red color when you pierce the orange skin? If you haven't, try it. And while you are at it, sticky red fingers and all, pour yourself a nice Kestemont Lambic with Blood Orange.

These particularly tasty oranges are grown in Sicily and are of the moro variety. We not only squeeze all the juice from them, but zest them first. A nice day of pressing 400 kg of oranges. Both the juice and the zest are covered with a bit of lambic in a stainless steel tank where it can start to ferment. After a couple of days, we cover them completely with lambic of at least one year old until the tank is full. This is left to ferment for about six months so the lambic can absorb all the aroma from the oranges.

After refermentation in the bottle for another half a year, we get a sparkling orange infused lambic. Spoil yourself and get one while you can! Limited quantity available.