Varieties: Bohnapfel, Pomme Raisin, Boskop, and Engishofer
Terroir: Deep molasse over Valais schist, or moraine gravel mixed with brown clay soil
Agriculture: Certified organic
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: Doux or demi-sec depending on vintage
The fruit for this cuvée comes from the 120 year-old farm of Helmut Muller in Thurgovia, where he grows more than 300 apple varieties, 100 pear varieties, 15 cherry varieties, and 60 plum varieties. It has been run organically since the eighties, and been certified since 2009.
Tasting Notes: Delicate aromas of apples. A note of ash. A note of something the color green: mountain plants that change with air into walnut husk. But everything is hinted at. It’s aptly named. Premiers Emois: the first stirrings of love, of infatuation. It’s a blushing bouquet. On the front palate it is a little weightier than Transparente and it is a tad sweeter. But even though it says doux, it tastes demi-sec. It is the softest of the bunch, with great fruit, no astringency, and the least pronounced saltiness. Lovely, affectionate, secretive. It’s like holding hands, like one’s premiers emois. Pair after winter with the first warm rays of sun, and with all spring afternoons thereafter.
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