The perfect pairing of cacaofruit and wine
The perfect pairing of cacaofruit and wine
The exquisite marriage of two worlds in a single, delightful sip
Indulging in the harmonious fusion of wine and cacaofruit flavors is an exquisite experience for the senses.
The rich, robust notes of wine effortlessly intertwine with the fruity undertones of cacaofruit, creating a symphony of taste that delights the taste buds. The deep, complex characteristics of the wine beautifully complement the natural sweetness and nuanced profiles of the cacaofruit, resulting in a pairing that is both sophisticated and indulgent. Notably, the fruity zest of the cacaofruit introduces a refreshing twist without overwhelming the palate with excessive sweetness.
The perfect harmony of cacaofruit and sparkling wine
The delightful union of cacaofruit flavors with sparkling wine is a match made in sensory heaven, where the fruity zesty symphony of the cacaofruit seamlessly intertwines with the enthusiasm of the sparkling wine.
The fruity richness of the cacaofruit creates a perfect synergy with the lively bubbles in the wine, resulting in a tasting experience that is both refreshing and indulgent. The vibrant and nuanced notes of the cacaofruit complement the bright, crisp effervescence of the sparkling wine, enhancing the overall complexity of the pairing. Each sip becomes a celebration of flavors, where the fruity essence of the cacaofruit dances in harmony with the lively effervescence, creating a delightful balance that tingles the taste buds and leaves a lasting impression.
Cacoboa, the pioneering cacaofruit wine by Pulpa Mulpa
We’re happy to introduce you to Cacoboa, a groundbreaking fruit wine crafted from the luscious pulp of the cacaofruit, by Pulpa Mulpa. This extraordinary libation stands as a beacon of innovation, distinguishing itself from all other fruit wines by encapsulating the bright tropical cacaofruit flavors. Cacoboa is undeniably a must-have for connoisseurs and enthusiasts alike.
Yet, beyond its exceptional taste, Cacoboa embodies a noble cause. This fruit wine actively combats food waste by ingeniously repurposing the upcycled certified cacaofruit pulp - a component typically discarded in chocolate production.
With the cacaofruit comprising 30% cocoa beans, 30% pulp, and the remaining 40% as the shell, conventional chocolate manufacturing results in the wasteful disposal of 70% of the fruit. Cacoboa addresses this issue with precision, transforming the overlooked pulp into a premium, high-quality fruit wine.
