Kombucha Funky Rosita

Non-alcoholic Pet-Nat tea-free infusion of Rosa gallica and pink Hibiscus, produced on the north-eastern slope of Etna

Funky, wild and floral: a lively and ever-changing sparkling rosé, which tells a different story with every sip.

Selvatica Lab's Funky Rosita Kombucha

Funky Rosita is a unique creation: a tea-free Pet-Nat, born from the kombucha-style fermentation of an infusion of Rosa gallica and pink hibiscus. The sharp, acidic notes of the pink hibiscus from Malawi are tempered by the delicacy of the rose grown by Azienda Agricola Dàmos, in an intriguing, evolving, and fun balance. Produced on the northeast slope of Etna, it is a non-alcoholic sparkling rosé that unites three entities with shared visions and goals: a lightly fizzy experience capable of offering an alternative and complex offering in the glass, for those seeking something authentically wild.
 
 
 

The roots of this Kombucha are deep in tradition

Rosa gallica is no ordinary rose: in the Middle Ages, it was known as the "pharmacists' rose" and cultivated in monastic cloisters and in the famous French town of Provins, where its petals were transformed into preserves, syrups, and medicinal elixirs. On the other side of the world, hibiscus has survived the centuries as karkadè, the ruby-red infusion drunk along African caravan routes to quench thirst and restore strength. Funky Rosita brings together these two flowers with ancient histories on the volcanic soil of Mount Etna, applying to the infusion the kombucha fermentation technique and the spirit of Pét-Nat, the ancestral method that bottles the still-living fermentation: a bridge between medieval pharmacopoeia, Africa, and contemporary Sicily.
 
 
 

Choosing Funky Rosita Kombucha means taking care of yourself

With just 9 kcal and 2,3 g of sugar per 100 ml, Funky Rosita is one of the lightest sparkling drinks you can bring to the table: a conscious alternative to both soft drinks and alcoholic aperitifs. Unpasteurized and naturally alive, it preserves its active cultures, which support balanced intestinal flora. Hibiscus is traditionally prized for its anthocyanin content and its thirst-quenching and refreshing properties, while Rosa gallica maintains its ancient medicinal reputation. Vegan, gluten-free, and sweetened only with Fairtrade cane sugar, largely consumed during fermentation: an ethical as well as light choice.
 
 
 

How to Best Use: Funky Rosita Kombucha

• SPARKLING ROSÉ AS AN APERITIF: serve it in a very chilled flute instead of bubbles, accompanied by Courage artisanal taralli and from some slices of Artisanal Capocollo: the floral acidity of the hibiscus cleanses the palate and revives the tasting, just like a characterful rosé would.
• WITH FRESH AND DELICATE DAIRY PRODUCTS: its rose notes create a surprising combination with a Lazio buffalo burrata seasoned with a drizzle ofNew stone-ground extra virgin olive oil: the sweet creaminess of the dairy enhances the funky, wild profile of the drink.
• AT THE END OF THE MEAL WITH SMALL DRY PASTRIES: try it slightly colder next to a Traditional Almond Cantuccino or a Organic Vegan Oat and Fleur de Sel Biscuits: the acidic and floral finish cleanses the palate without weighing down, closing the meal lightly.

The Producer: Selvatica Lab

Selvatica Lab is an artisanal fermentation laboratory operating on the northeast slopes of Etna: live, unpasteurized beverages made from fair-trade ingredients, flowers grown by small farms, and collaborations between businesses that share a common vision of agriculture and craftsmanship.
 
 
 

Ingredients

Water, cane sugar (Fairtrade), pink Hibiscus, Rosa gallica, kombucha cultures (SCOBY).

Live, naturally sparkling, and unpasteurized product: may contain culture residues and traces of alcohol. Open with caution. Drink chilled, ideally at 9-10°C.
 
 
 

Nutritional Values ​​(average values ​​per 100ml of product)

• Energy value: 9 kcal (38 kJ)
• Lipids: 0 g, of which saturated fatty acids 0 g
• Carbohydrates: 2,3 g, of which sugars 2,3 g
• Fiber: 0 g
• Protein: 0 g
• Salt: 0 g

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