Made from organically-grown Pippin Apples from Ohana Farms in Corralitos, Sante Sidro is a cider produced from the perspective of a Chardonnay maker.
When Chardonnay is barrel-fermented, the winemaker must leave “head space” in the barrels so they don’t overflow during the active fermentation. Once fermentation is complete, barrels are “consolidated”: we empty some of the barrels in order to top up the rest. It is inside these just-emptied Chardonnay fermentors that we pump our chilled apple juice for fermentation. Right on top of the lees from the Chardonnay fermentation.
The Chardonnay yeast and subsequent sur lies aging — with weekly battonnage— impart a richly textured mouthfeel to what is otherwise a crisp, refreshing and bone-dry wine. Yes, “wine”. Our cider has more in common with Champagne than it does a sweet, mass-produced cider.
Numbers and Notables:
- 3 barrels (64 cases and 2 kegs) produced from 1.3 tons of organic Pippin apples.
- 7.5% Alcohol by volume.
- 3.37 pH.
- Partial malolactic fermentation.
- Aged 5 months sur lies in Odysé French and American oak barrels from Toneleria Nacional.
- Yeasts: Native, CY3079, ICV D47 (Chardonnay yeasts for fermentation), and Zymaflore Spark (a Sparkling Wine yeast for carbonation in-bottle).
- Unfiltered. Well, only coarsely filtered (bug catcher).
- Bottle conditioned for a very light carbonation. There is a fine yeast sediment in-bottle that will pour with your last glass. This sediment enhances mouthfeel– don’t be afraid of it!