Martin Pilton is an artisan producer at the heart of Somerset’s cider-land collecting apples from traditional cider orchards in and around the parish of Pilton and slowly ferment them for six months in their cool Victorian cellar. This is whole juice sparkling cider created by the old English method of keeving. This process involves the formation of a pectin gel, which floats to the top of fresh pressed apple juice in translucent tanks. The gel traps nitrogen and is removed. Starved of its essential nutrients, the wild yeast fermentation stops early, leaving natural sugars from the apples themselves to sweeten the cider.
A complex fresh and fruity medium dry cider.