Qvevri Cyder Peaux de Pomme 750ml
This bottle is the coming together of traditional cider and natural wine. And the results are glorious.
Peaux de Pomme Qvevri Cyder is a boutique cider that will be lapped up by fans of Pet Nat and the ancient ways. Taking this category to a whole new level, Tillingham have fermented this cider on the apple skins and aged it for four months in a Georgian terracotta urn, called a qvevri, that’s buried in the ground. Filled into a Champagne bottle, this medium dry sparkling cider is funky and zingy, somewhat like cloudy traditional lemonade mixed with apple pie, lemon sherbet, bruised apple, preserved lemons and the sour sweets of your childhood. Oxidation within the qvevri gives a nutty depth, savoury herb notes, minerality and a textural quality from the clay; it’s really serious stuff, as you can tell by the fact we’re slipping into fine wine language. Peaux de Pomme Qvevri Cyder is screaming out to be served with a doorstep roast pork sandwich with crackling and apple sauce.
Tillingham is a biodynamic English winemaker located in Peasmarsh, East Sussex. The slopes of the farm lead down to the Tillingham River, which wends its merry way towards Rye. Headed up by Ben Walgate, who made a name for himself at the highly respected Gusbourne Estate, Tillingham make English wine from their vineyards and carefully sourced parcels, and cider (sometimes under the Starvecrow brand) from their neighbour Steve’s orchard. Inspired by a tour of Burgundy, Ben introduced biodynamic farming methods, organic compost and free-roaming sheep to help improve the microbial life of the soil and the biodiversity of the area. He then met the legendary John Wurdeman of the Georgian winery Pheasant’s Tears, which triggered him to introduce qvevri (aka kvevri).
Qvevri have been used for many thousands of years, they are such an important part of winemaking history that UNESCO has placed them on their Intangible Cultural Heritage list. These egg-shaped earthenware vessels look a bit like amphora without handles, their insides are coated in beeswax to sterilise and waterproof, and then they are buried underground. Here they keep the wine or cider at a steady temperature, protecting them from hot summers and cold winters. The shape of the qvevri also keeps the liquid inside circulating, while trapping the skins at the bottom, avoiding the tannins becoming too harsh. Although now seen as quite a radical approach, this is a method firmly rooted in history and a more sustainable time.£2.33 per 100.00ml
SKU No.: 3036377
Style No.: 746959
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