Created in 2018 by a classical violinist, this brand is the supreme legacy of 15 years of expertise and passion for kombucha. The story began in a Provençal cellar in 2005 to produce D-TOX kombucha. In 2019 it was recognized as a food supplement by the EU: regulates the microbiota and promotes antioxidant functions.
Simply the one and the best in the EU. Fruit of excellence, Château de la Crau pushes the cork even further since it ferments about 30% more than D-TOX, the yeasts are filtered at 100% and fine bubbles are added to them. It is well worth the complexity and the pleasure of a good champagne: roundness, acidity, length in the mouth with notes of citrus and wood. Goes wonderfully with oysters, seafood, sushi. Or quite simply as an aperitif. This kombucha is so successful that it deserved a tuxedo.