A naturally pétillant dry cider. Wild Fermentation
A delightfully archaic cider with 100% organic heirloom apples harvested from the abandoned orchards of Sonoma County. While certain cultivars such as Gravenstein are recognizable, others remain unidentified. The raw juice was fermented dry after 8 months in Pinot Noir barrels, with only the ambient yeasts in the cellar. The unfiltered result is a cloudy, lightly sparkling, and extremely raw beverage that communicates the very soul of the apple.
Wine distributor Troy Carter and winemaker Tony Coturri of Coturri Winery collaborated to produce this natural cider from organic Sonoma apples. It was fermented using only wild yeasts and without any added sulfites. A juicy, fresh, and flavorful hard apple cider with 7.7% alcohol. Enclosed in crown cap.
Common Cider
ABV:
7.70%
Motorcycle Wineries
San Francisco, California