The Pommes à Chair Rouge is a rare variety of apple where the red pigment runs through both skin and flesh. Galipette sources them from coastal Normandy orchards and uses keeving to make this cider - a centuries-old Norman technique that restricts wild yeast activity during fermentation, leaving more of the juice's natural sugars intact. The result is noticeably sweeter than a dry brut cider, but with enough acidity to prevent it from feeling cloying. It pours deep amber with a soft natural carbonation. The nose leads with concentrated red apple, sweet and fragrant with faint floral notes. On the palate the fruit is full and forward. There is a slight tannic edge that you would not find in a standard apple cider, which adds a bit of structure. The finish is clean, with the acidity arriving late to cut through the sweetness. It is certified organic and the colour variation between batches is real - different harvests produce slightly different shades. Serve cold from the can or over ice.