From artisan producers at the heart of Somerset comes this whole juice sparkling, medium dry cider
Fresh bittersweet cider apples are collected from traditional cider orchards in and around the parish of Pilton for Pilton Somerset Cider. It is produced by the old English method of keeving, an artisan method for making naturally sweetened cider: only cider apples are used – no sugar, no water, nothing else. The apples are slowly fermented for six months in a cool Victorian cellar before bottling. This partially fermentation produces a naturally medium cider without sweetening or pasteurisation. The keeved cider is bottled when it is still slowly fermenting, so it develops its own natural tiny-bubble sparkle.
The keeving process involves the formation of a pectin gel, which floats to the top of fresh pressed apple juice in translucent tanks. The gel traps nitrogen and is removed. Starved of its essential nutrients, the wild yeast fermentation stops early, leaving natural sugars from the apples themselves to sweeten the cider.
Wild yeasts, cold cellars and the low nutrient orchards of Pilton are all key elements in the process. Light and refreshing, Pilton Cider is best served chilled, as an aperitif or with food.
Available to purchase in store only.
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