Fuente Guijarro Ancestral 2022
Sierra Nevada, Spain
Apples
7% ABV.
Manuel Moreno and Sara Bertani farm ancient Spanish apples and make cider from their base high in the Sierra Nevada in Spain's southern region of Andalucia.
Situated at considerable altitude and with very high luminosity, the fruit trees here are planted on fine, friable sheets of schist and mica which create a beautifully hydrating and mineral quality in the ciders. In the cellar, Manuel and Sara make frequent passes at the tanks to remove lees from the fermenting cider, in pursuit of a style that sings more of fruit clarity than more lees-derived elements.
This ancestral cuvee finished its primary fermentation in bottle, resulting in a sparkling dry cider which today is tasting fruity, round and supple, with plenty of racy green apple acidity.
Sierra Nevada, Spain
Apples
7% ABV.
Manuel Moreno and Sara Bertani farm ancient Spanish apples and make cider from their base high in the Sierra Nevada in Spain's southern region of Andalucia.
Situated at considerable altitude and with very high luminosity, the fruit trees here are planted on fine, friable sheets of schist and mica which create a beautifully hydrating and mineral quality in the ciders. In the cellar, Manuel and Sara make frequent passes at the tanks to remove lees from the fermenting cider, in pursuit of a style that sings more of fruit clarity than more lees-derived elements.
This ancestral cuvee finished its primary fermentation in bottle, resulting in a sparkling dry cider which today is tasting fruity, round and supple, with plenty of racy green apple acidity.
Sierra Nevada, Spain
Apples
7% ABV.
Manuel Moreno and Sara Bertani farm ancient Spanish apples and make cider from their base high in the Sierra Nevada in Spain's southern region of Andalucia.
Situated at considerable altitude and with very high luminosity, the fruit trees here are planted on fine, friable sheets of schist and mica which create a beautifully hydrating and mineral quality in the ciders. In the cellar, Manuel and Sara make frequent passes at the tanks to remove lees from the fermenting cider, in pursuit of a style that sings more of fruit clarity than more lees-derived elements.
This ancestral cuvee finished its primary fermentation in bottle, resulting in a sparkling dry cider which today is tasting fruity, round and supple, with plenty of racy green apple acidity.
