Traditional Method Crémant style fine cider
This is a blend of three varieties of apple from three different vintages, Foxwhelp 55%, Ellis Bitter 40% & Ashton Bitter 5%. All of which were fermented (at least partly) in barrel. In January 2020 the cider was assembled in the Crémant style, targeting a lower, softer carbonation level than you would expect from champagne. After 22 months on the lees it was disgorged by hand (a la volée) and topped up without a finishing dosage and left to rest for a further 6 months before release.
Burnt gold in colour, it’s an immediate clue that we are looking at something entirely different from champagne. The aromatics are redolent of a fresh tarte tatin leaving the oven. Creamy and softly textured, yet bright and racy in its acid. Abv 8.1%.
You can also find me in the Celebration Selection
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