-
Alcohol
- pH 3.76
- Titratable Acid 5.9
- Bottling Date 6/26/22
Traditional method cider of foraged crab, heirloom, and seedling apples. Nine months under voile in French oak, re-fermented in bottle with its own yeasts and aged an additional 16 months before disgorgement. No SO2 additions made.
Notes
Hyssop, black cherry, birch
Maker Name
Patrick Collins and Danielle LeCompte
Vineyard/Orchard Name
Foraged
A boutique producer of cider and wine exploring the wild fruit and orchard terroirs of Virginia.
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