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This sparkling Pear cider was made using a blend of 60% Packham’s Triumph and 40% Beurre Bosc pears, a combination that enhances complexity and flavour. We use the ‘Traditional Method’ technique, comprising of bottle fermentation and ageing on yeast lees for up to 4 months. Disgorging began on the 19th April, 2012. Only 300 cases were produced.