2019 Babouche, Dry Ancestral Method Cider, Wilding Cider, Chew Magna
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Having run the wonderful restaurant 'Birch' until 2017, Sam & Beccy Leach now spend their time making ciders in Chew Magna from unsprayed orchards, using wild yeasts and never adding sulphites.
Babouche is their annual ancestral method (so bottled before the fermentation has finished to capture the CO2 released as bubbles - it would be called a pet nat if it was wine) - a lovely dry sparkling cider that balances acidity, sweetness and a hint of bitterness from the Dabinett apples used in the blend.
Allergens: A low level of naturally occurring Sulphites
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