BlossomGueuze is 2 to 3 year old lambic aged in wood, blended with 12 month old lambic and elderflower.
After refermentation in the bottle this gueuze has a golden colour and combines the sour taste of lambic with the natural and fresh aromas of elderflower.
"It's an ideal aperitif and also combines well with various ingredients such as oysters, fish, pheasant or spring chicken." Thomas Locus, chef-owner of the excellent Michelin-starred restaurant Bistro Margaux.
"For our SpontanBasil we received many compliments about the design of our bottle. So we have done our best to create an equally beautiful bottle for the new BlossomGueuze!" Dirk Lindemans.