This is a traditional bottle fermented Apple Wine, the fruit is specially selected, not made from cider varieties but from classic Kentish culinary and eating apples – Cox, Russet and Bramley. This gives a distinctive high English acidity and the wine does not undergo malo-lactic fermentation. Once the apples are pressed the juice is fermented separately using specially selected Champagne yeasts before blending. Secondary fermentation takes place in bottle.
A blend of multiple unique batches, Bacchus is one of the stars of our range,...