Gold Guinea


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Cidre Mousseux is made using the champenoise method, the same as used to make the finest champagne.

The fully matured cider is bottled with sugar and yeast and allowed to ferment in the bottle. The cider is allowed to mature for a minimum of 12 months to allow the complex flavours develop similar to champagne.

The bottles are then inverted and rotated to allow the yeast to collect on the crown cap. The neck is then frozen and the cap removed allowing the pressure to blow out all the spent yeast. The taste is adjusted to Brut, Demi-Sec or Sec and capped with a cork secured by a wire.


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