Made from 75% Spartan and 25% Dabinett cider apples, fermented and matured in French Burgundian oak and American Bourgon barrels using a minimalist winemaker approach. The process uses champagne yeasts and the cider undergoes full malolactic fermentation in barrel with a secondary fermentation in the bottle to produce a gentle ‘Col Fondo’ fizz that heightens the complex aromas of cooked apple, cinnamon and biscuit with soft tannins. Perfect with roast chicken, roast pork with potatoes, grilled asparagus and soft cheese.