Hiyu Germinal Cider Germany using the submerged cap technique

using the submerged cap technique

There is cloudiness and some sediment in the bottle

Elena Pantaleoni practices certified organic farming on hot clay hillsides to cultivate fruit with natural structural density

The subtle residual sugar coordinates beautifully with the racy entry

Goyo García Viadero utilizes a hands-off cellar mindset

Hiyu Germinal Cider Germany using the submerged cap techniqueGrape: Redfield, Browns, Summerset Redstreak, and Brown Snout Vintage: NV Type: Cider This is the first release of a cider made from true cider varieties: bittersharp apples including Redfield, Browns, Summerset Redstreak, and Brown Snout. It is pressed in a basket press directly to barrel where it ferments and ages untopped for a year. We then use the next year's cider to create a wild secondary fermentation in the bottle. This cider is bronzed peach