Following primary fermentation, we steeped a generous amount of bruised black currant fruit from our own garden. Not only did this impart tannins and flavor, but it also gave this cider its pretty red color.
As usual, the cider is 100% fresh juice from local meadow orchards, unfiltered and unpasteurized.
|Process||Fermented to dry, steeped, bottle conditioned|
|Bottle||0,75L champagne bottle|
|Tasting Notes||The distinctive flavor of black currant is very present, both on the nose and palate, without overwhelming the cider. Notes of wild herbs and forest, underpinned by the tannins from the currant skins.|