Fruit : 75% cider apples, 18% feijoas, 7% quince
Viticulture/Winemaking notes | The fruit is sourced from The Little Shaggery Farm’s organic orchards in Nelson. After crushing and pressing the juice is left to ferment wild, before bottling with a little extra apple juice to undergo a secondary ferment in the bottle. This gives a delicate fizz rounded off with a cloudy grip. Makes a perfect aperitif – or anytime it seems appropriate - around the table.
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