Apple Variety: Belle de Boskoop

Terroir: Continental, mountainous region of Fribourg, cow or sheep pastures, planted about 100m apart. Foraged from untreated, high-branched (1.8-2m) trees.

Cider-making: Crushed, light maceration (2-72 hrs) before pressing, light settling and clarification (with natural mushroom extract) before partial indigenous yeast fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are attained. Natural prise de mousse in bottle. Low sulfur additions (about 20mg/L) before bottling.

Sweetness: Extra-Sec