What does Sparkling Lemon Lime taste like?

Zesty lemon and lime with crisp citrus acidity and lively bubbles. It is the driest-reading of the four sparkling bottles, though still semi-sweet.

What is it made from?

Grape must and water, carbonated, with natural flavors and sulphur dioxide. The wine is brought to the sweetness the winemakers want, then centrifuged and bottled. It is made in Italy.

Semi-sweet, and Stella Rosa says so plainly rather than positioning these as dry. The acidity and the low pH are what keep the sweetness from reading as heavy, and the carbonation lifts it further. If you want a dry non-alcoholic wine this is the wrong shelf.

Not entirely. These are dealcoholized rather than never alcoholized, and the label reads under 0.5% ABV — the trace left in kombucha or a ripe banana. If you need a true 0.0%, Lussory and Seedlip are the ranges to look at instead.

Stella Rosa Naturals Sparkling Lemon Lime (750 mL)

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Zesty lemon-lime, crisp citrus acidity, lively bubbles.

$21.99 $0.87 / fl oz

Flavor: Sparkling Lemon Lime

How many: One bottle

One bottle$21.99
Pack of 6$99.99

Buy the bundle

Sparkling SamplerSparkling Peach, Sparkling Tropical Mango and Sparkling Lemon Lime · 3 × 750 mL~~$65.97~~ $49.99

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Lemon
Lime

Standardized pour · 5 fl oz (150 mL)

Every bottle in Non-Alcoholic Sparkling Wines is measured to the same pour, so any two can be read against each other.

Total Sugars

18 g

Median 6 g · range 0 –18.2 g

Calories

75 kcal

Median 28 kcal · range 1.5 –98 kcal

About Sparkling Lemon Lime

Stella Rosa Naturals Sparkling Lemon Lime, a 750 mL bottle of zesty lemon and lime with a clean citrus finish. It is built on moscato grapes, one of the eight flavors in the Naturals range.

Stella Rosa make it the way they make the rest of the range: fruit first, a soft natural carbonation, and a sweetness held up by acidity rather than left to sit heavy. It is semi-sweet and semi-sparkling, and the fruit comes from Asti in Piedmont.

Serve chilled, or over ice.

$21.99 $0.87 / fl oz

In stock

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Frequently bought together

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Product details

What it is

Alcohol: <0.5%
Process: DealcoholizedMade with alcohol, then removed at the end.
Origin: Italy
Certifications: Vegan-Friendly · Gluten-Free
Size: 750 mL
Producer: Stella Rosa Naturals

Pouring it

Serve: Serve chilled, or over ice.
Store: Cool and out of direct sunlight. Once opened, reseal and refrigerate — best within 3 days, since sparkling loses its bubbles faster than still.

Nutrition & ingredients

Grape variety	Muscat

Nutrition · per 5 fl oz (150 mL) serving

Calories	75 kcal
Total Fat	0 g
Sodium	0 mg
Total Carbohydrate	18 g
Total Sugars	18 g
Includes Added Sugars	1 g
Protein	0 g

Ingredients: Grape must, water, carbon dioxide, natural flavors, sulphur dioxide. Contains sulfites.

New to Non-Alcoholic Sparkling Wines?

Sweetness is the main variable — it is the easiest way to give an alcohol-free sparkling some body, and it swings widely. The sugar per pour is on every product page here. Grape tells you the rest: Chardonnay runs taut and citrus-driven, Muscat and Gewürztraminer floral.

Browse Non-Alcoholic Sparkling Wines

Common questions

What does Sparkling Lemon Lime taste like?: Zesty lemon and lime with crisp citrus acidity and lively bubbles. It is the driest-reading of the four sparkling bottles, though still semi-sweet.
What is it made from?: Grape must and water, carbonated, with natural flavors and sulphur dioxide. The wine is brought to the sweetness the winemakers want, then centrifuged and bottled. It is made in Italy.
Is it sweet?: Semi-sweet, and Stella Rosa says so plainly rather than positioning these as dry. The acidity and the low pH are what keep the sweetness from reading as heavy, and the carbonation lifts it further. If you want a dry non-alcoholic wine this is the wrong shelf.
Is it alcohol-free?: Not entirely. These are dealcoholized rather than never alcoholized, and the label reads under 0.5% ABV — the trace left in kombucha or a ripe banana. If you need a true 0.0%, Lussory and Seedlip are the ranges to look at instead.

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