Forget Côtes de Provence or the Napa Valley: raise a glass of local rosé at your next alfresco supper by serving this unique blushed Devon sparkler
Not quite Prosecco, but also not cider as you know it, this new release from Sandford Orchards is a must-try for any rosé lover.
The Prosecco-style cider is made using the Martinotti method, in which the Sandford team press Katja dessert apples from Devon orchards and ferment them with white wine yeasts to enhance their fragrant apple characteristics. It’s then blended with cider that’s been fermented on Rondo grape skins from Pebblebed Vineyards near Exeter, resulting in a fresh and bright sparkling cider with a pale coral-pink blush.
Perfect as an aperitif, Katja is crisp and dry with the aroma of sun-ripened cherries and peaches. In the glass, it has notes of apple blossom and candyfloss, balanced by the tannins from the Rondo grapes. It’s a delicious, slightly less boozy, alternative to Prosecco that won’t knock you for six if one glass escalates to three on a sunny afternoon in the garden.
Read our review of Sanford Orchards’ first Katja release here.
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What type of grape skins are used to make Katja Rosé?