Medium Dry, fine sparkling cider made using the champagne method
Apple varieties: Tremletts Bitter 10%, Dabinett 20%, Yarlington Mill 20%, Browns 15%, Porters Perfection 17%, Michelin 5%, Stembridge Cluster 3%, Filbarrel 5%, Falstaff 5%
Combination of machine & hand harvested fruit from sprayed orchards – Base cider: spontaneous wild ferment 30ppm SO2 at press – Bottled after 9 months with dosage (yeast (EC1118), yeast nutrient (DAP), 10g sugar) – Disgorged after 7 months with 12.5g/L sugar dosage – Hand bottled under cork.
750ml. 7.5%. Total Acidity 4.2g/L pH 3.73 SG 1.004