Our Low Sugar Content is the Result of a Double Fermentation Process!
The reason SYLTBAR is so low in sugar is due to our double fermentation process, which can take up to four months. This extra time allows the Glera and Merlot grapes to fully develop their flavors. Many major brands skip this additional process to save time and money, but then add sugar to the wine to make it palatable.
Sparkling Wine Sugar Comparison
In an independent study SYLTBAR had the lowest sugar compared to other sparkling wine brands.
Sparkling Rosé Wine Sugar Comparison
In an independent study SYLTBAR Rosé had the lowest sugar compared to other sparkling rosé wines.
Sugar Results
Results Certified by University of Miami DiabetesResearch Institute
The Diabetes Research Institute of the University of Miami tested SYLTBAR Premium Prosecco and Sparkling Rosé against 80 other well-known brands. Professor Dr. Camillo Ricordi, former Director of the Institute, compared the glucose levels of all the sparkling wines to find out how much sugar they contained. He found the glucose, sucrose and fructose levels in SYLTBAR to be "remarkably lower" than the other wines.
Live Patient Tests
NO Blood Sugar Spike
The study performed by the University of Miami Diabetes Research Institute also found that test subjects who drank SYLTBAR did not experience a spike in their blood sugar. Please note that this study was done under direct doctor supervision and does not constitute medical advice. We advise you to consult your doctor if you have any underlying health concerns.
Cheers to Wine with Less Sugar & Calories with SYLTBAR!
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