Pilton, Keeved Cider, Somerset, England, 2017
The mere words, Pilton, Somerset, evoke an image of sun dappled orchards in late summer.
A truly English scene where cider has been made for generations and is integral to the fabric of the community. Into this in 2013 Martin Berkely walked and started making delicate and delicious gently sparkling cider by the ancient method of keeving. No water, no sugar, just patience and apple juice helps develop sublime creations that have as much in common with the winemaking process as anything focusing on the use of wild yeasts, cold cellars and bottle fermentation.
Apples are collected from old cider trees in traditional cider orchards in and around the parish of Pilton.
Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key ellements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.
No oak treatment
This is Pilton's original keeved cider, made since 2010. Fresh bittersweet cider apples are partially fermented to produce a naturally medium cider without sweetening or pasteurisation. Wild yeasts, cold cellars and the low nutrient orchards of Pilton are all key elements in the process. Light and refreshing, it is best served chilled, as an aperitif or with food.
Try with Thai, Chinese or Indian, or more classically a hard Somerset cheddar.
6 x 75cl