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This case includes the following Au Pied de Cochon ciders:
Ingredients: Apples and maple syrup.
6.6% alc./vol.
24h maceration and fermentation at low temperature. Foamy layer made with our maple syrup. The bottles rest for 6 months on slats and are manually disgorged. Dry cider with a nice acidity and a very present bitterness. Fine and delicate bubbles.
750mlIngredients: Apples.
6.1% alc./vol.
24h maceration and low temperature fermentation to develop textures and tannins. Frequent rackings are done in order to slow down and deplete the cider of natural yeasts.
Bubble well present, result of bottling without filtration. The presence of lees adds complexity to this natural juice that is not disgorged.
750mlIngredients: Apples and maple syrup.
7% alc./vol.
After spending a winter outside, the apples are pressed in the spring. Much more complex and aromatic, cider is the result of spontaneous fermentation. Half of the cider is matured in maple barrels for 2 months, and the other half in stainless steel vats. Blended with maple syrup, the bottles sit on slats for 12 months. An expressive sparkling raw cider.
