Cyril Zang's 'Cider 2 Table' 5%

LONDON-CIDER-FULHAM-CRAFT CIDER-PARSONS GREEN-DRINKING-CIDER SHOP-CIDER TASTING-SW6-BOTTLESHOP-BAR-CYRIL ZANGS-CIDER 2 TABLE-FRANCE
LONDON-CIDER-FULHAM-CRAFT CIDER-PARSONS GREEN-DRINKING-CIDER SHOP-CIDER TASTING-SW6-BOTTLESHOP-BAR-CYRIL ZANGS-CIDER 2 TABLE-FRANCE

Cyril Zang's 'Cider 2 Table' 5%

15.00

I'm from… 

France

Apples are hand-picked between early October to mid-December.  They are then separated by variety and are stored in the barn to continue ripening for up to 6 weeks. Apples are then grated to create a marc and then pressed through a hydraulic press. The amber-coloured apple juice is transferred to vats and racked during the 6 month long fermentation process. The unfiltered cider is bottled with no sulphites  added and stocked horizontally for 2 to 3 months to capture sparkle.

Bottles are then stored on a A-frame wooden racks and turned regularly for 3 weeks in order to be disgorged. Disgorgement is made manually, and naturally removes all the sediment in the bottles. Each bottle is then topped up with the same cider, without anything else added.

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