Methode Traditionnelle Pear Cider

This sparkling Pear cider was made using a blend of 40% Packham’s Triumphand 60% Beurre Bosc pears, a combination that enhances complexity and flavour. We use the ‘Traditional Method’ technique, comprising bottle fermentation and ageing on yeast lees for up to 3 months. Disgorged April 2014.