Sparkling Dry Fine Cider
Fermented in qvevri* over the Winter on pinot noir grape skins with addition of organic Wye Challenger hops. With apples & pears from the legendary Parkminster Monastery orchard in West Sussex, tended by Monks.
Amber in colour with copper hues. Tomato leaf, dried apricot & warm terracotta on the nose. Rose petal & mango on the palate, resulting from the time on Pinot Noir skins. Pleasantly pithy. *Qvevri, are large, clay pots used for the fermentation & maturation of wine traditionally in Georgia. Alc. 6.5% vol.
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