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.
Rich nose yet with tension and minerals, savoury hints and aromas of peach pannacotta with...