Variety: Fer apples
Notes: Organic. Indigenous yeast partial fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are attained. Natural prise de mousse in bottle. Low sulfur additions (about 20mg/l) before bottling.
This is the pure expression of the Fer (iron) apple. The variety originated at the end of the 19th century in Germany, where it is called Bohnapfel. It is known for its colored, acidulated and tannic juice. Dry. Delicate bubbles. The saltiness of sparkling water. Elegant fruit flavors. Bright but soft acidity. And on the finish a touch of the tannins of the Fer apple, a hint of bitters . Grown-up: there’s no flor but I think that people who like Fino will like this. Want: Oysters, veggie tempura.