Description
A blend of non-traditional apples for cider making – Bramleys, Goldens, Jonagold and Braeburns – create a light, pale gold colour with delicate aromas of honey, hay and baked apple. You’ll get crisp acidity and persistent bubbles (open carefully), followed by a dry, apple-ly finish. Fermented in steel barrels with wild yeasts.
Reviews
There are no reviews yet.