Viking Vedrafjordr Methode Traditionelle Cider

Most vintages are a process of Keeve method, which delays the fermentation resulting in a slow fermentation cider. Bottled in spring where a second fermentation takes place giving a light mousse and carbonation. Aged on its lees for a minimum of 18 months before release, this cider is medium to dry and can be enjoyed like a complex varietal wine.