Terroir is used by French winemakers to describe the unique flavour profiles of their fine wines due to the specific locations where their vines are grown in. The atmosphere, topography, meso-climate, micro-climate and soil profiles all combine to distinguish why a wine from one vineyard tastes different to another, even if it is just a few hundred metres away.
Being based on the warm coastline of the English Riviera, we too have a distinct terroir, making our fine sparkling cider different to any others in the world. It is impossible to replicate the flavour profiles of our ciders. We're not saying ours is the best (although it is), it is just we have a unique flavour.
Gentle, cooling breezes drift off the English Riviera's coast making the orchards surrounding our Cider House look magical in the early mornings. This helps develop the unique, wild yeast on the skins of the apples which we use for our primary, native fermentations.
Often cooling mists roll up the valley, tinged with a slight saltiness on the fresh sea air and onto the surrounding lush green hills and into the orchards. Later the sun usually burns off the cooler air providing perfect growing conditions for the surrounding orchards. The sunshine slowly develops the sugars in our rare bitter sharp and bitter sweet cider apples that imparts our cider's flavours.
The soil is a deep red colour, rich in iron, magnesium and boron which the apple trees absorb through their roots, imparting their minerals and nutrients into the apples which make our cider taste so distinct.
Being based on the warm coastline of the English Riviera, we too have a distinct terroir, making our fine sparkling cider different to any others in the world. It is impossible to replicate the flavour profiles of our ciders. We're not saying ours is the best (although it is), it is just we have a unique flavour.
Gentle, cooling breezes drift off the English Riviera's coast making the orchards surrounding our Cider House look magical in the early mornings. This helps develop the unique, wild yeast on the skins of the apples which we use for our primary, native fermentations.
Often cooling mists roll up the valley, tinged with a slight saltiness on the fresh sea air and onto the surrounding lush green hills and into the orchards. Later the sun usually burns off the cooler air providing perfect growing conditions for the surrounding orchards. The sunshine slowly develops the sugars in our rare bitter sharp and bitter sweet cider apples that imparts our cider's flavours.
The soil is a deep red colour, rich in iron, magnesium and boron which the apple trees absorb through their roots, imparting their minerals and nutrients into the apples which make our cider taste so distinct.
The European Agricultural Fund for Rural Development:
Europe investing in rural areas has supported Yarde Cider
to develop its sparkling, Méthode Traditionnelle products.
Europe investing in rural areas has supported Yarde Cider
to develop its sparkling, Méthode Traditionnelle products.