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Cider made by Weidmann & Groh based on traditional German apples and quince pulp.
The Groh brothers place special emphasis on the correct ripeness of the quinces. After harvesting, they continue to ripen them for about two weeks before processing. Then, approximately 25% quince must is added to the apple cider and fermented. Endogenous carbon dioxide is added to this Cydonia shortly before bottling. This provides a fresh and tingling taste experience.
It is fragrant, fresh, with the typical quince aroma, fruity and acidic, with fine bubbles and a slight residual sweetness.
It is to be drunk in a glass, without pouring.
Net weight: 750 ml Alcohol content: 6.5% Origin: Hesse, Germany. Apple varieties: Friedberger Bohnapfel, Landsberger Renette, Goldparmäne, Boskop, Kaiser Wilhelm, Gewürzluiken and quinces. Cider mill: Weidmann & Groh Storage: cool and dry place. Once opened, keep refrigerated. Recommended consumption: at a temperature between 8-10 degrees. Hand-picked harvest.
Cider made by Weidmann & Groh based on traditional German apples and quince pulp.
The Groh brothers place special emphasis on the correct ripeness of the quinces. After harvesting, they continue to ripen them for about two weeks before processing. Then, approximately 25% quince must is added to the apple cider and fermented. Endogenous carbon dioxide is added to this Cydonia shortly before bottling. This provides a fresh and tingling taste experience.
It is fragrant, fresh, with the typical quince aroma, fruity and acidic, with fine bubbles and a slight residual sweetness.
It is to be drunk in a glass, without pouring.
Net weight: 750 ml Alcohol content: 6.5% Origin: Hesse, Germany. Apple varieties: Friedberger Bohnapfel, Landsberger Renette, Goldparmäne, Boskop, Kaiser Wilhelm, Gewürzluiken and quinces. Cider mill: Weidmann & Groh Storage: cool and dry place. Once opened, keep refrigerated. Recommended consumption: at a temperature between 8-10 degrees. Hand-picked harvest.
