French Cider | 8.5% abv
This cider uses bitter cider apple varieties from the Pays d'Auge region of the Normandie/France. The idea is to keep a balance between the alcohol strength and the flavors of the apples.
The first fermentation is induced by wild yeast {sitting on the skin of the apples). The second & third fermentation [bottle fermentation]: Induced by champagne yeast . It works very well with apples. Additional neutral sugar comes from wine grapes. The idea is not to impact on the flavors & aromas of the bitter apples used.
A touch of rusty-brown color. This touch indicates a tiny trace of oxidation during the lengthy & complicated fermentation [open fermentation] & maturation process . Similar to the aging of wine, whisky, and sherry it provides the final necessary "ingredient" for highest flavor and aroma complexity.
This cider uses bitter cider apple varieties from the Pays d'Auge region of the Normandie/France. The idea is to keep a balance between the alcohol strength and the flavors of the apples.
The first fermentation is induced by wild yeast {sitting on the skin of the apples). The second & third fermentation [bottle fermentation]: Induced by champagne yeast . It works very well with apples. Additional neutral sugar comes from wine grapes. The idea is not to impact on the flavors & aromas of the bitter apples used.
A touch of rusty-brown color. This touch indicates a tiny trace of oxidation during the lengthy & complicated fermentation [open fermentation] & maturation process . Similar to the aging of wine, whisky, and sherry it provides the final necessary "ingredient" for highest flavor and aroma complexity.
