Sparkling cider made using the méthode traditionnelle . Aged for 12 months.

BYHUR, sparkling cider made using the méthode traditionnelle. Aged for 12 months.

After selecting the apples, the must is transferred into select wooden casks or ‘kupelas’. The cider is bottled following alcoholic fermentation and subsequent malolactic fermentation. We make our ByHur sparkling cider using the traditional champenoise method. Uncorked and labelled after ageing for 12 months in the ‘Cava Tolare’ cellar.