Milo 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 large barrels to ensure the inactive yeast stays at the bottom.
The large wooden barrels are filled to the brim to prevent the wine from coming into contact with air and thus oxidising. The fermentation of the remaining sugar produces small amounts of natural perlage. After three months of fermentation, the must is ready and is aged in the barrels on fine lees for two years. Afterward, it undergoes disgorging (dégorgement). After the addition of a dose of cider and apple juice, the bottles are sealed and released to the market. The alcohol content of the apple sparkling wine is generally between 4% and 8% ABV.