Les Vins Vivants
Tomi, Nagano

Apples: 50% Fuji, 50% consists of Kogyoku, Shinano Gold, Akibae
Type: Cider
Style: Dry, light-bodied
Colour: Pale yellow
Alcohol: 7%
Wild yeast: Yes
Any added sulphites: No
Filtered: No
Serving temperature: 5-8°C
Production:  3,200 bottles
Please store in a cool, dark place.

Tasting notes
Refreshing and light, petillant-like gentle bubble, pleasant acidity with yellow apple and lemon flavor. Also a hint of savouriness close to bread dough derived from lees. Enjoyable even after a few days. Flavour will change to ripe citrus and blood orange. Cider that even wine lovers will love.

Food pairing
Gyoza, Asian salad with coriander, dark stewed dishes, Takoyaki (ball-shaped Japanese snack with octopus), Japanese rice crackers, grilled vegetables with Shichimi Togarashi (Japanese chili powder), charcuterie

Cidermaking
Apples from their own orchards and purchased from Japan Agricultural Cooperative in the region were crushed and pressed at once under strong pressure. Fermentation began in open stainless steel tanks with wild yeasts. No debourbage and no temperature control. The cider was bottled at the final stage of fermentation, about one month after the start of the whole process. Méthode Ancestrale (the primary fermentation is ended in the bottle) was adopted for a dry finish. After four to five months in the bottle, it was disgorged to remove the lees and was not sweetened. No sulphites were added from preparation to bottling, and the cider was unfiltered and unfined.