Cidrerie du Golfe Mon Coeur Balance

Delicious co-fermentation of Gamay grapes, from a small vineyard just west of Anjou in the Loire, and Guillevic apples. The Gamay is harvested late, after the grapes for wine production, and the bunches are left whole to macerate for a week or so. The juice is then mixed with juice from the pressed apples and fermentation takes place at between 8 and 12 degrees for three months. In short supply and a must if you love Gamay or for that matter cider!