Old Methode Traditionelle



22 in stock


This bubbly creation involves a similar time-consuming and labour-intensive process to how French Champagne is made – involving putting locally sourced granny smith apple juice through an initial fermentation process, and then a secondary bottle fermentation, where they stayed on yeast lees for nine months. The end result is a cider with fine champagne like bubbles, which is semi-dry and delicate. It’s a bit fancy – served best in a champagne flute.

Additional information

Weight 1800 kg

6 x 750mL Half Case