Black Creek Orange
Black Creek Orange
dry
This farmhouse cider fermented on its lees is a beverage with no equal. The maceration of cider apples with red fleshed apples allows the softening of the tannins as well as giving it its magnificent orange colour. The traditional method of keeving process is used to naturally purify/clarify the cider of the suspended particles which it contains. The remaining liquid is slowly fermented at low temperatures with indigenous yeasts for a duration of 3 to 4 months. The residual sugars are bottled with the cider and finish fermenting in the bottle. The result being an authentic dry cider lightly effervescent, with zero yeasts or sulphites added. A small deposit can form in the bottom of the bottle.
- 6.9% Alc/Vol, 750ml
Made from Redfield, Harry Master Jersey, Dabinett and more.
6 - 10℃
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