Vuurzee Cuvée de Prestige 2023

Vuurzee was born out of a desire to do things differently. After a search off the beaten track and many experiments later, Vuurzee was born: elegant and award-winning. Created for the true connoisseur.
A worthy alternative to (sparkling) wines. A drink of this level naturally deserves an eye-catching jacket. The special design of our bottle is inspired by sparkling wines. The bottle is fully coated, to preserve the high quality of Vuurzee.

Pinot Noir from Dutch soil

We deliberately chose to replace much of the bitters that come from hops with other bitters, namely from the Pinot Noir grape. Because of its thin skin, the Pinot Noir grape has a light tannin. Our grapes are grown at our own vineyard called Zonnestraal in Loosdrecht. In addition, these tannins help balance out the bitterness often found in beers. Partly for this reason, Vuurzee lends itself so well with culinary dishes. 

Yeast with sparkling character

The yeast gives Vuurzee a slightly lactic character. In other words, a slight acidity. It also creates a pleasant mousse and texture in the mouth. Unlike brewer's yeast, the sparkling yeast ensures that you don't sit at the table feeling bloated.

Flavour development

Vuurzee is high-fermentation and each bottle is given 3 to 4 months to mature. The intention is for the coarse bubbles to become much finer, like a sparkling wine. In addition, the yeast in the bottle ensures that Fire Sea continues to evolve in flavour and ensures that you can keep it for a longer time. Just like a good wine! The yeast makes Fire Sea slightly less harsh, softer in flavour and provides less sharp notes. The last glass will be cloudy as a result

Suggestions

The drinking temperature of Vuurzee is around 8 degrees and is best in a wine glass or open flûte. Vuurzee is perfect before dinner, as an aperitif or with an appetiser. At dinner, Vuurzee lends itself as a partner in its own right to a wide variety of beautiful dishes. And delicacies such as caviar, oysters, langoustines, scallops and smoked salmon to foie gras, smoked wagyu and Ibérico ham.