Made from apples on a single orchard, with soils made up of deep marl and limestone. The slopes fact south/south-east, and here there is more protection from the wind allowing for more sugar development. 30% of the apples are very bitter as well, to give colour, balance and structure. First ferment occurs in stainless steel tanks with natural yeasts. The juice remains there for 4-5 months and is occasionally racked. There is a very light filtration before bottling. The secondary ferment occurs in bottle, where the cidre also ages for a further 5 months. No disgorgement. 30ppm SO2.
Quite a golden colour, nice and clear. Notes of apple skin, honey, flowers, golden syrup, brown sugar, plus gently saline. Slightly sweet to taste, but it is dry and extremely well balanced. Very tasty. Bubbles are delicate. A hint of grip. Apple cake and apple pastries. Medium acidity, some saltiness too. Pectin more apparent with time, as sugar dies down a bit too. Bruised ripe apples. So moreish! - Ryan Larkin Importer