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Skyborry
Rural Method

Made from Foxwhelp, Dabinett, Chisel Jersey and Michelin apples, which are a selection of bittersharp and bittersweet cider apple varieties, the ferment kicks of with wild yeasts and then throughout the winter months the lees are regularly removed from the cider which removes factors essential to the fermentation, which in turn allowed the ferment to slow down and eventually finish before all the sugars were fermented out. The cider then spent one year in bottle, which Dani says helped to soften the acidity, and after disgorgement they were left with an additive free, clear and delicately nuanced apple cider - with just the right amount of sweetness to offset the now well integrated acidity and subtle skinsy tannin from the apples used to make it.
Rural Method
Made from Foxwhelp, Dabinett, Chisel Jersey and Michelin apples, which are a selection of bittersharp and bittersweet cider apple varieties, the ferment kicks of with wild yeasts and then throughout the winter months the lees are regularly removed from the cider which removes factors essential to the fermentation, which in turn allowed the ferment to slow down and eventually finish before all the sugars were fermented out. The cider then spent one year in bottle, which Dani says helped to soften the acidity, and after disgorgement they were left with an additive free, clear and delicately nuanced apple cider - with just the right amount of sweetness to offset the now well integrated acidity and subtle skinsy tannin from the apples used to make it.

Producer

Skyborry
Powys, Wales

For wine people, ciders often get the short end of the stick: it’s the thing we drink in between a few bottles of wine (to refresh the palate) at the end of a long meal (for a bit of sugar) or in extreme haste on train rides, picnic dates, or even first thing in the morning. It’s all to say that ciders are rarely the star of...

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