Fermentation and short pellicular maceration of the McIntosh. Second 4-week maceration of McIntosh juice on Gamay pomace from Côte d'Ardoise vineyard. Blended with 15% Vidal and 5% Dolgo crabapple for better structure on the palate.
75% McIntosh macerated
5% Dolgo crabapples
15% Vidal
5% Gamay macerated 4 weeks on macerated McIntosh
2300 bottles
Cidrerie Milton
Vignoble Côte d’Ardoise
Natural carbonation
Not disgorged
Zero added sulphites
7 % alc./vol.
< 1,2 g/L
For lovers of Alsatian orange wine
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