SpontanBasil combines the sourness of lambic with the aromas and flavours of fresh basil. Complex tart and well-balanced taste with a nice crisp, dry and tart finish. A blend of 1 to 2 year-old lambic fermented on oak with fresh basil herb. Young lambic still countains enough yeast and sugars to continue to ferment in the bottle. This process produces carbon dioxide, resulting in a slightly carbonated beer with a nice foam. Due to the second fermentation process in the bottle, its shelf life is the same as that of a good bottle of wine; the taste will develop and mature with time. Bottles can be stored in a cellar lying on their sides.