La Ferme D'Hotte Tradition Brut Cidre du Pays D'Othe - Organic

Apples are carefully picked and sorted from October to December, then washed and crushed together to create a more complex cider. Pressing happens within 24 hours to keep the cider fresh. Fermentation uses natural yeast in stainless steel tanks and lasts four to six months. The cider mainly includes Avrolle apples, which add natural acidity to help it age well. Most of the cider is filtered, with some left unfiltered to balance flavour and purity.