{"title":"Cidrerie du Leguer","description":"In 2016, Cedric La Bloas and his wife found an organic cider farm, nearly abandoned, and got to work. They are committed to experimentation for these first few years, while they explore their treasure trove of indigenous varieties and master some of the ancient techniques of cider making.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOne such technique is keeving, the magical approach for producing off-dry ciders without additives (most sweet or off-dry cider is sweetened with sugar after fermenting to dryness). Apples release pectin, a jelly-like substance, which floats to the top of a tank and acts as a sort of filter. It captures nitrogen, a nutrient that yeasts need for fermentation. The juice is continuously racked into new containers, away from the jelly and nitrogen, eventually leaving naturally sweet cider. It has an abysmally low success rate of 30%, but the quality produced is worth the effort.\u003cbr data-mce-fragment=\"1\"\u003e","products":[],"url":"https:\/\/sf.flatiron-wines.com\/collections\/cidrerie-du-leguer.oembed","provider":"Flatiron SF","version":"1.0","type":"link"}