2018 Domaine Johanna Cecillon Cidre Divona
Next level cider - we are obsessed.
The apples were manually harvested from October to November. The fruits were stored in bags under shelter for better ripeness. The fermentation is managed in tanks and then blended with natural yeasts in oak barrels. The cider is bottled in late April, with natural bubble formation and no added sulphur, non-carbonated and non-pasteurised. A second fermentation occurs in the bottle. Wild yeasts are necessary to make the natural foam, it can make some turbidity. It's a dry Cider – fruity nose, fine bubbles, light golden colour, slightly dry with caramel and vanilla flavours.