Producer's Notes: "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. Foraged from untreated, high-branched trees. Indigenous yeast, fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are retained. Natural "prise de mousse" (secondary ferment) in bottle. Low sulfur additions (about 20mg/l) before bottling." Sweetness: Labeled as demi-sec, tastes near dry. Approximately 25g/l.
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