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Ross-on-Wye Cider pressed five batches of an identical blend and each was taken away by a producer to be made into a different cider
with a touch of residual sweetness balanced by good acidity
This bottle was left for a year in our warm room before its release
Blond beer macerated with marc de mondeuse from Haute-Savoie
Pilton In Touch 473ml Ross-on-Wye Cider pressed five batchesThe super tasty cider is made by soaking grape skins in fermenting keeved cider for three weeks. The skins are strained off and the cider allowed to referment and then mature for six months, before being blended with naturally sweet new season keeved cider. Guest blended by Martyn Goodwin Sharman.
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