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750mlIngredients: Apples and maple syrup.
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 aged in maple barrels for 2 months, and the other half in stainless steel vats. Assembly and foaming dosed with maple syrup, the bottles rest on slats for 12 months. A sparkling and expressive raw cider with exotic notes.