Carl Sutton has taken organic Sonoma Gravenstein apple juice and left it to ferment spontaneously in oak barrels. No sugar, yeast, water, sulfites, or anything else is added, and no filtering or other manipulation takes place. It’s apples and nothing else. The result is a refreshing cider in the Basque style. Its not effervescent and its not at all sweet. We’ve got it on tap. Its pretty limited so come and get it while you can. I like it with schnitzel.
Schnitzel And Cider
