Sparkling Grape Cider made of 90% cider and 10% wine (Petite Pearl & Verona) from Vermont, USA.

Organic & Biodynamic.

From the producer:

The grapes come from a 3-acre vineyard in southern Vermont, and were processed the day after picking. The grapes were destemmed, foot-crushed, and pressed. Minimal skin contact during fermentation. The wine finished its fermentation in a glass demijohn and remained there until the cider was ready for blending and bottling.

The apples were gathered between October 2023 - January 2024 at La Garagista’s home farm orchard. 2023 was an exceptionally abundant apple year on the farm. The cider blend is made up mostly of Liberty apples with a little bit of wild apples mixed in. The apples were processed between November 2023 - March 2024. The apples go through the process of freezing and thawing repeatedly over the course of several months before grinding them into a mash. This process concentrates both the sugars and flavors and helps break down the interior of the apple, which makes it easier to extract as much liquid as possible. (This is how we process all apples at La Garagista and it's a technique that I prefer for La Montañuela as well).

The cider went through a very slow fermentation over the winter and was finally blended with the grape wine on March 20, 2024. It was bottled on April 15, 2024 at 2 brix and finished its fermentation in the bottle. No disgorgement necessary.