This cider is fermented first in the tank and then undergoes a secondary fermentation in the bottles, after which they are placed inverted in traditional, angled wooden racks for ‘riddling,’a process that clears the cider of residual yeast. Each bottle is turned individually, lightly shaken, and repositioned every day until the sediment forms a plug resting against the cap. To disgorge, the bottles are chilled, the caps removed and the sediment that has settled in the cap is forced out by the pressure within the bottle.
