In the 2015 harvest, we wanted to explore some of Luxembourg’s forgotten orchards.
As part of this exploration, we stumbled upon two neighbouring orchards that were home to 82 dierent apple varieties. When it came to pressing the apples, we kept their juice separate; we were curious to see what sort of cider they would make. Fermented with selected white wine yeast, the resulting cider has been expertly blended to create the fine still cider you find in this bottle.
Pair with a minerally goat’s cheese to bring out Avalon’s wine-like characteristics, or a stronger, aged cow’s cheese to compliment the more cidery notes. Show Less