Pomme à Chevreuil

24-hour maceration and low-temperature fermentation to develop textures and tannins.

The juice ferments at low temperatures, with frequent racking to slow down and reduce the cider's natural yeast.

The noticeable carbonation results from bottling without filtration.

The presence of lees adds complexity to this natural, non-disgorged juice.

A natural sediment may form in the bottle, which does not affect the quality of this cider.

Ingredients: Apples.

750 mL

6.5%