Building on a passion to raise the profile of cider as a wine alternative, this cider forms part of a range which combine wine-making techniques and grapes or grape by-products with cider. Made from a single vintage, containing 100% fruit, never from concentrate. The style and presentation of the cider is designed to share with family, friends, and food!
Dabinett apple juice was pressed and incorporated with the red wine skins of Cabernet Sauvignon and Cabernet Cortis grapes after fermenting for red wine.
The skins were fermented and left in contact with the cider for over 3 months to extract colour and flavour into the cider.
After pressing and settling, the co-ferment was tirage-bottled for full secondary, in-bottle, fermentation and left to ferment and mature on lees for 9 months before riddling and disgorging.