2020 KEEVED
Very long slow wild fermentation after cold maceration.
Tasting Notes: caramel, overripe papaya, very ripe apples, hummus, dried mangoes and tangerine.
Pairings: Mochiko chicken, korean BBQ pork, and manchego.
This is a keeved cider which is a pet-nat and fermented naturally in the bottle. It is made in the traditional French method which includes mythical and legendary techniques such as maceration and keeving. Keeving is a technique that is more art than science and few American cider producers achieve it.
This blend of 100% tannic cider apples (Chisel Jersey, Dabinett and Tremlett’s Bitter) was crushed in December, macerated (left unpressed) for a weekend, pressed on a cold day and let ferment spontaneously with nothing added. The fermentation progressed very slowly over the past few months and was bottled during the primary fermentation. As it ferments in the bottle it develops the bubbles.
7.2% ABV