Méthode Traditionnelle Bone Dry Fine Cider
A naturally sparkling cider made with a blend of tannic & heirloom apple varieties such as Kingston Black, Orleans Reinette, Black Oxford Blue Pearmain grown in Vermont state in the US.
The secondary fermentation, in-bottle, was started in April of 2019, & the cider rested on its lees in the bottle for around 18 months, before being carefully hand-disgorged.
Elegantly balanced with deep apple character, smooth tannins & well integrated acidity. Notes of dried apple, biscuit, green hay. Alc. 8 % vol.
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