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Pilton, In Touch NV

Pilton, In Touch NV

£10.96

1

Made in collaboration between Pilton Ciders and Dunleavy Vineyards and guest blended by Martyn Goodwin-Sharman. This cider is a blend of naturally sweet keeved ciders, partly co-fermented with the skins of Pinot Noir grapes, both grown in Somerset. 

This cider has a fresh sweet fruit at first taste, with subtle grape tannins and a pinot character on the finish. 

We find this cider totally moreish with its sweet roasted apple notes. It's a real treat to simply quaff. Serve with spectacular cheese or our pork shoulder steaks.

750ml ABV 5.4%

Store in a cool dry place and drink by use by.

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

About

Pilton Cider are artisan cider producers based in the heart of Somerset’s cider-land, Pilton. They make whole juice sparkling cider by the old English method of keeving, an artisan method for making naturally sweetened cider using only cider apples, with no sugar or water added.

Apples are collected from traditional cider orchards in and around the parish of Pilton and slowly fermented for six months in a cool Victorian cellar before bottling. This is an artisanal method for making traditional sweetened cider using only apples in the process and no sugar or water. The keeving process involves the formation of a pectin gel, which floats to the top of fresh-pressed apple juice in translucent tanks. The gel traps nitrogen and is removed. Starved of its essential nutrients, the wild yeast fermentation stops early, leaving natural sugars from the apples themselves to sweeten the cider.

Pilton keeved cider is bottled when it’s still slowly fermenting, so allowing it to develop its own natural tiny-bubble sparkle.