WHY
POMEGRANATE?
Pomegranate is more than a flavour. It is the foundation of Fermosa.
Naturally rich in acidity, tannins and character, pomegranate gives us the structure to create drinks with depth and complexity.
Through fermentation, we transform this remarkable fruit into something even more expressive — balancing freshness, gentle bitterness and subtle sweetness.
One fruit. Endless possibilities.
FROM FRUIT
TO FERMENTATION
Wine begins with grapes.
Fermosa begins with pomegranate.
Instead of simply adding pomegranate juice or flavour to a finished drink, we ferment pomegranate as the foundation of Fermosa.
During fermentation, sugars are transformed and new aromas develop, creating greater depth and complexity.
Just as fermentation shapes the character of wine, it allows us to explore an entirely different side of pomegranate.
WHY
THIS FRUIT?
Pomegranate has something most fruits don’t.
Alongside its natural fruit character, it brings acidity, tannins and a subtle bitterness — elements that give a drink structure and length.
These characteristics make pomegranate particularly interesting for fermentation and give us a remarkable base to build upon.
The result doesn’t have to be sweet or taste like fruit juice. It can be dry, bitter, refreshing or refined.
ONE FRUIT.
DIFFERENT EXPRESSIONS.
We believe pomegranate has far more potential than simply being another flavour.
By working with fermentation, botanicals and different levels of sweetness and bitterness, we can create entirely different expressions from the same foundation.
Fermosa Amaro is bold and bitter.
Pomegranate 2026 is lighter, refined and gently bitter.
And we’re still exploring what comes next.
One fermented pomegranate backbone. Different expressions for different drinking occasions.
