Description
Hand-harvested apples were pressed at the orchard and
transported immediately to Southbrook without pasteurization
nor preservatives. Juice was allowed to settle, then added to
the active yeast from a natural fermentation of biodynamic
white wine. After a long, cool fermentation the cider was
bottled with sufficient residual sugar to create effervescence.
Fermentation was finished in the bottle, capturing the
carbonation of primary fermentation, and leaving a residue of
lees. No additions of any kind – sulphites, sweetener, acids
nor tannins.
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