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.
This completely dry cider has little or no residual sugar and shows a bright golden colour with tiny and persistent bubbles that come from its secondary fermentation in the bottle, the result of its traditional method (méthode champenoise) production. It has a great structure that allows for long bottle ageing.
Very dry and fresh, with nice acidity, this is an ideal to drink as an aperitif, or as an accompaniment to seafood, cold cuts or young cheeses. It also makes a great pairing with Japanese food, such as sushi and sashimi, or South American foods, such as ceviches, chicken, grilled salmon, or pork chops, salads and fruit tarts.