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This cider stylistically borrows from the french wine making tradition Pétillant Naturel. It is made by bottling the cider just before it goes dry, allowing it to finish fermentation under pressure. This provides the carbonation for a bright, refreshing cider. Finishing with clean flavors, this simple process preserves the apple essence without any secondary fermentation, blending, or other fancy tricks. This smooth hazy cider delights the mouth and the spirit. Wild fermented, with no residual sugars or added sulphites.
First cidery in Wyoming. Resurrecting the high altitude cider making styles of the western frontier by foraging wild and forgotten mountain apples.
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