Initial fermentation was in 50 year old chestnut barrels using only indigenous yeasts. Secondary fermentation occured in tank also using indigenous yeasts. Pure apple must was used for the dosage.
Tasting Notes - Exuberant aromas of apples mingling with a earthy component reminiscent of the natural flora of the cider house. Bone dry on the finish with similar flavors replicated on the palate.
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