Cyril Zangs was almost 50 years old before he started making cider but has established himself as an absolute top producer in Normandy a long time ago. The recipe is simple but uncompromising: 69 different apple varieties from 15-60-year-old trees, hand-harvested and sorted according to the maturity of the respective varieties (no harvesting of fallen apples here), up to six weeks subsequent ripening in wooden boxes, spontaneous fermentation for up to six months, second fermentation in the bottle, manual disgorging and absolutely no fining, filtration or added sulphur. The result is a range of dry, expressive, and complex ciders that have that extra layer of minerality and suppleness that many ciders made on less suitable varieties lack.
N.V. Eau de Vie de Cidre - Double Zéro
Spirits, 0.7 l530,00 DKK