Riot Wines go the keg route

When the Riot Wine Co winemaking team set out to create R!OT Rosé Spritz in 2019, they saw that the rising popularity of spritz came with a side-effect or two. For hospitality venue owners, high wastage and slow speed of service were clear concerns, and for consumers, inconsistency in quality and flavour.

Introducing: Riot Wine Co’s spritz-in-keg solution. With zero light or oxygen penetration, stainless-steel kegs are a superior packaging format, guaranteeing a consistent flavour profile from first glass to last.

After months of R&D and blending sessions in our SA-based lab, we landed on the perfect balance of 10 natural botanicals to deliver the bittersweet taste profile synonymous with a spritz cocktail.

R!OT Rosé Spritz provides an expert balance of bitterness from citrus botanicals like blood orange and passionfruit, married with a slight sweetness from the grape juice to deliver a taste profile that is 100% pure refreshment.

R!OT Rosé Spritz is a sophisticated drink that also appeals to consumers seeking to moderate their alcohol consumption. With only 78 calories and 3.6g of sugar per 150mL serve at 8% alc/vol, R!OT Rosé Spritz is the ultimate summer drink.

Rosé Spritz is made with high-quality ingredients to deliver an easy-drinking and refreshing spritz cocktail – and best of all, it’s sustainably made.

With strong sustainability values, co-founders Tom O’Donnell and Joe Cook, founded    Riot Wine Co in 2016. They set out to reinvent by-the-glass wine and their eyes are now set on raising the bar of by-the-glass spritz #TheRiotWay.

“R!OT Rosé Spritz is all about refreshment,” said Tom O’Donnell, Chief Winemaker and co-founder for Riot Wine Co.

“Like all of our R!OT wines, we own the process end-to-end, from sourcing grapes, to winemaking to packaging.

“The most exciting element in making our R!OT Rosé Spritz is that we could design the liquid to taste exactly as we intended. It has all the beautiful citrus aromas you would expect from a traditional spritz, without all the sugar,” said O’Donnell.

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