12%
Each apple is picked when ripe then pressed immediately and the pulp frozen. The frozen pulp is then taken outside and allowed to thaw at around freezing point with the resulting thick, viscous apple syrup collected and fermented in the winery for 12 months.
The result is an intense apple taste that is sweet with high acidity and simply extraordinary.
The wine must be served cold, between 5 and 8 degree C and is an excellent accompaniment to cheese or desert.
-Cold Hand
