Raw Boskoop Cidre
At a Glance
- Variety: Belle de Boskoop
- Terroir: Continental, mountainous region of Fribourg, cow or sheep pastures, planted about 100m apart
- Agriculture: Foraged, untreated, high-branched (1.8-2m) trees
- Cider-making: Crushed, light maceration (2-72 hrs) before pressing, light settling and clarification (with natural mushroom extract) before partial indigenous yeast 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.
- Sweetness: Extra-Sec
Additional Info
This is a new cuvée in 2017!
The Boskoop variety of apple was officially identified in the Netherlands in 1856. It is characterized by high Vitamin C and acid content, with tart, fragrant and firm pulp.
Raw Boskoop 2015 Tasting Notes: Perfect as an apéritif, very refreshing, with intense fruit, buttery, and honeyed nuances. Slightly bitter with minerality on the mid-palate and finish.