‘Brut Nature’ is the champagne classification reserved for sparkling wines with 0% residual sugar. A masterful performance, this naturally sparkling cider showcases rare and complex fruit. It is elegantly balanced with deep apple character, smooth tannins and well integrated acidity. A versatile cider that is an easy accompaniment to almost any meal.
The tannic and heirloom apple varieties are centre stage, enrobed in their own natural carbonation, each bottle has been aged at least 18 months on the lees, then carefully hand-disgorged.
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The primary fermentation and aging took place in stainless steel. The secondary fermentation was started in the bottles in June 2017, and the cider rested on its lees in the bottle until disgorged off the yeast, beginning in February, 2018.
Unaccompanied by any dosage, it’s bone dry, yet exhibits an exciting range of fruit character, creamy texture and juicy acidity.
The apples used in this cider are: Kingston Black, Roxbury Russet, Esopus Spitzenburg, Mcintosh, Dabinett, Yarlington Mill, Calville Blanc D’hiver, Hudson’s Golden Gem, Orleans Reinette, Empire, Black Oxford, Blue Pearmain, Rhode Island Greening, Ashmead’s Kernel.
A balanced and versatile cider to accompany a wide array of foods with gentle harmony, leaving you with a graceful bow.