Queen of the Orchard Dry Cider

Derbyshire, England

Tasting Notes Made from 75% Spartan and 25% Dabinett cider apples, fermented and matured in French Burgundian oak and American Bourbon barrels using a minimalist winemaker approach. The process uses champagne yeasts and the cider undergoes full malolactic fermentation in barrel with a secondary fermentation in the bottle to produce a gentle ‘Col Fondo’ fizz that heightens the complex aromas of cooked apple, cinnamon and biscuit with soft tannins.   Food Pairing Best drunk in a tulip-shaped glass with roast chicken, or roast pork with roast potatoes, grilled asparagus. Great with soft cheeses, such as Brie.


Cider is Wine