Vinka Red Honey Sidra

Highlights

“This Sidra goes through two fermentations at Vinka: whole cherries in sealed bioreactors until pH 4.5, then pulped parchment with a controlled portion of mucilage left on, fermented anaerobically to pH 3.9 and washed. Both stages end on a pH reading rather than a clock. The oxidised mucilage is what gives the lot its red honey colour before 20-plus days on stacked raised beds.”