|TECHNOLOGY:||The cider produced with the method of slow fermentation (about 2 months) in a low temperature. After bottling and closing with a natural cork, refermented in the bottle and maturing for about 6 months. The cider is not pasteurised or filtered.|
|EYE:||Gold colour contrasted with orange, slightly cloudy.|
|NOSE:||Notes of autumn apples, fresh apple pie, a pip, an apple core.|
|MOUTH:||Strong, dry, slightly bitter, pleasantly sour.|
Kronselka can be served as an aperitif, goes best with meat courses.
Recommended serving temperature: 10° – 12°C.