Vintage XVII

Cuvée XVII: When the Chestnut sublimates the Apple. "Best International Innovation Cider", International Gala Cider Show, Gijon 2013 Its amber color, its tuberous nose, its very honeyed fresh apple attack gradually gives way to the flavors of chestnut. We also find the creamy chestnut, cocoa notes. Remarkable with Alpine cheeses, many chefs have found it to go well with pan-fried foie-gras, scallops and abalone. Better still, it sublimates chocolate desserts such as Mont-Blanc or Baulois fondant. 4% vol.