Sparkling Traditional Method Dry Fine Cider

An equal blend of Dabinett and Brown's cider apples sourced from the Ross Mangles orchards at North Downs Farm in Somerset. Fermented with wild yeasts in a combination of barrels and stainless steel vats. The cider was allowed to settle naturally. After racking, the final blend was carefully selected and bottled with champagne yeast and sugar. After twelve months on yeast the cider was riddled and disgorged. 

This cider boasts a rich golden color and a bright appearance. Nose of baked apple, caramel, and hay,on the palate, it is dry with a pleasing grip from the tannins. The baked apple and caramel notes from the nose are complemented by hints of vanilla and toast, leading to a generous, lingering finish. Alc. 6.4%