Little Pomona Disco Nouveau 2023

Sparkling Dry Fine Cider

Disco Nouveau is Little Pomona's annual take on Discovery apples; it is the first variety to go through the press at the Little Pomona cidery, the first to be bottled and released, each year – a joyous vibrant cider to brighten the dark of winter!


This year, to bring out maximum flavour, the Discovery apples were macerated for 60 hours before pressing. The juice was then left to spontaneously ferment, blending in a 6% component of another bright and characterful apple, Foxwhelp, for extra aromatics and weight. All this certainly worked – this is the most sweetly fruity and aromatic Nouveau to date out of the last four vintages.

As always this has wonderful, creamy soft carbonation and is loaded to the brim with flavours of fresh wild strawberries, apple blossom and strawberry candies alongside racy, ripe apple notes. Wholly natural, made without additions, filtration or pasteurisation. Abv 6.8%

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Description Cider is not just for summer it’s an all year joy and Disco Nouveau 2023 exists to make that point!

Discovery apples are among the first to ripen in the UK and on a beautiful sunny day at the end of August we sent them to the press, the juice fermenting as it went into tank. We later blended in a minute component of precious Foxwhelp, to amp up the acid and red fruit elements of the cider, before bottling.

Disco Nouveau showcases the Discovery apple in its purest form. Wild fermentation brings out its gorgeous aromatics, all strawberries and cream and fruit laces, and with its lovely berry fruit lassi creaminess and gentle sparkle, it’s super fresh and uber-crushable!

We’ll be drinking this with fresh goats cheese salad as long as it includes herby, garlicky, crunchy croutons, or if we’re luckier, seaside-fresh fish and chips!

Drink cold. Gluten-free. Vegan friendly. No added sulphites. 750ml. 6.8%

Cider is not just for summer it’s an all year joy and Disco Nouveau 2023 exists to make that point! Discovery apples are among the first to ripen in the UK and on a beautiful sunny day at the end of August we sent them to the press, the juice fermenting as it went into tank. We later blended in a minute component of pr