Aepfl cider 6 x 0.75L

Description

Cider is an alcoholic beverage made from fermented pressed apples. We produce our apple cider using both new and old apple varieties, resulting in a yeasty flavour blended with sweet, sour, and bitter notes. Through careful and meticulous processing, this sparkling cider becomes particularly creamy and fruity. Its drinkability comes from the natural carbon dioxide produced during fermentation.
Using the traditional bottle fermentation method, also known as “methode champenoise”, fermentation takes place at a temperature between 4 and 16 degrees Celsius, since the cider’s aromatic intensity depends on the duration of fermentation. Shortly before the sugar content is exhausted, the must is transferred to new amphorae to ensure the inactive yeast stays at the bottom.
The amphorae are filled to the brim to prevent the wine from coming into contact with air and thus oxidising. After three months of fermentation, the must is ready and stored in amphorae on fine lees for two years, then racked. At this point, 20 grams of sugar mixed with apple juice are added and bottled. The fermentation of the remaining sugar produces small amounts of natural perlage. It is pasteurised at two bars of pressure and 65 degrees Celsius and, after a period of bottle ageing, it is released to the market. The alcohol content of the apple sparkling wine typically ranges between 4 and 8% ABV.