the apples were pressed and then slowly fermented and matured in old oak barrels into dry still cider, for about 12 months in total. Then, in the fall of 2020, they spent 7 days in open-top vats macerating on the fresh grape pomace provided by Ivo’s (and our .) friend Milan Nestarec. Pressed and bottled with addition of freshly pressed apple juice to start the secondary fermentation in bottles. Unsulfured, unfined, unfiltered, undisgorged. Ver menos