This cider is made by the Traditional Method, a technique pioneered by cidermakers in 17th century England, but perfected in the Champagne region of France. Carefully crafted from Egremont Russet, the most noble of all apple varieties, the cider was vinified in both steel and oak.It then spent two years aging on lees in bottle before disgorgement and the addition of a small dosage. It was then further cellared for 18 months before release. It is a finely balanced, rich and intense expression of
Sign in to rate this drink