Extra Brut Methode Traditionnelle 2018

Dry apple cider, made from locally pressed late Estonian juice apples and fermented with wild Estonian yeast. Apple varieties: Liivika, Talvenauding, Dolgo, Antonovka. Spontaneous primary fermentation at least 3 months with spontaneous malolactic. Secondary fermentation in the bottle on lees for 6 years. Post-fermented in the bottle for at least 30 months according to the traditional champagne method. Disgorged, dosage 5 g/l. Serve chilled with roast herb chicken (or turkey), briny oysters, or young goat cheese—the cider’s bright acidity and fine bubbles cut richness and lift delicate flavours.

Best enjoyed chilled, between +6°C and +8°C.