Sparkling cider made using the méthode traditionnelle. Aged for 24 months.

ByHur 24, sparkling cider made using the méthode traditionnelle. Aged for 24 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 24 month in the “Cava Tolare” cellar.