50% bittersweet apples including Binet Rouge and Bisquet, 25% bitter apples including Fréquin, 25% sharp apples including Avrolles and Petit Jaune. 4.5%
4.5% - white winemaking from free-run must with low extraction
The juice ferments slowly during the months following pressing. The cider is then bottled to complete the secondary fermentation in the bottle.
This is followed by aging on lees before the final disgorgement, carried out in April 2024.
Loire, France
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