Variety: Fer apples Terroir: Deep molasse over Valais schist, moraine gravel mixed with brown clay soil Agriculture: Foraged, untreated,…
Variety: Fer apples
Terroir: Deep molasse over Valais schist, moraine gravel mixed with brown clay soil
Agriculture: Foraged, untreated, high-branched (1.8 to 2m) trees
Cider-making: Indigenous yeast partial fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are attained. Natural prise de mousse in bottle. Low sulfur additions (about 20mg/L) before bottling.
Sweetness: Could be sec or demi-sec depending on the vintage
This is the pure expression of the Fer (iron) apple. The variety originated at the end of the 19th century in Germany, where it is called Bohnapfel. It is known for its colored, acidulated and tannic juice.
Tasting Notes: Pear eau de vie, ash, iodine, plus something baking in the oven: a fruit soufflé —the powdered sugar on top as it browns. Dry. Delicate bubbles. The saltiness of sparkling water. Elegant fruit flavors. Bright but soft acidity. And on the finish a touch of the tannins of the Fer apple, a hint of bitters . Grown-up: there’s no flor but I think that people who like Fino will like this. Want: Oysters, veggie tempura.
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