Orchards are comprised of trees up to 50+ years old containing 40-50 varieties of heirloom apples and pears
Multiple sites, varied exposure
Schist and sedimentary rock
Hand harvested and farmed biodynamically
fruit is dehydrated for 4-5 weeks and simply ground and pressed then settled for clarification before fermenting naturally
One continuous fermentation originating in tank and finishing in bottle. Bubbles develop within two weeks of bottling.
Extremely aromatic with notes of honeyed fruit and baked apple. Persistent, but small bubbles. Great as aperitif, with a cheese course or dessert.
Field Publication Computed: