Local Native

Описание

100% Harrison apples fermented with native yeast and aged on lees for 9 months. Native yeast fermentation is a slow and gentle process which retains much of the beautiful apple aromatics present in the heirloom apple we selected for this cider. Like many native fermentations this one left a small amount of residual sugar (23g/l) which combined with lees ageing and a gentle carbonation (again natural) lends a body not often present in dry ciders.The finished products has notes of fresh apple, minerality and a touch of funk.