CURRENTLY UNAVAILABLE – NEW DELIVERY EXPECTED LATER IN 2021
Using old (sometimes hard to identify) varieties, some with names lost in the mists of time, crushing and pressing is followed by fermentation over 2 and 3 weeks using a commercial yeast. The resulting cider is then stored in stainless steel tanks for about 5 months, then bottled where it undergoes a second fermentation with natural gasification to form tiny bubbles, followed by dégorgement, carried out by hand, with the cider then re-capped and labelled.
Slightly sweeter than the company’s ‘Nature’ sparkling cider, but every bit the same quality level. Pale gold in colour with fine and persistent bubbles that come from its secondary fermentation in the bottle, the result of its traditional method (méthode champenoise) production. Fresh and with a soft texture, its complex aromas deliver notes of crisp apples and freshly baked bread.
With a palate that shows great structure, this Brut cider is excellent as an aperitif, or accompanied by charcuterie and different hors d’oeuvre. It also pairs well with fish and seafood, cheeses and light roast meats such as turkey or pork. With its slightly sweet edge it a great match for Thai and Chinese dishes.