Naturally sparkling, pure juice from perry pears from 80 year-old trees, picked and pressed in mid-to-late October, the juice is keeved* and slowly fermented throughout the winter months for bottling in the spring. The Normandy ‘methode traditionelle’ gives a natural in-bottle sparkle after 6 -8 weeks. The perry is not filtered, pasteurised or sweetened, just bottled at the right specific gravity to give a very clear, rounded and balanced perry that’s rich and deep in flavour. This perry will keep for many years in the bottle and is quite celebratory!
Awards: Winner Royal Bath & West International Class 2014, Silver Medal 2015, 2nd Prize 2019 Hereford Museum International Competition Sparkling Perry Category.
*Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.