"Less is More showcases the elegance of classic old-world methods, spontaneous fermentation and minimal intervention. Fermented from wild yeast on the apple skins using the Pétillant Naturel technique (which pre-dates the champagne method) creates a beautiful fine bubble as it ages in the bottle. Made with a blend of local eating and traditional cider apples, Slightly effervescent, dry with subtle minerality, with honey notes and racy acidity. A perfect pairing with almost any meal with tropical and stone fruit notes and a floral aroma. We suggested enjoying a cold bottle with classic southern foods like whole roasted NC trout with wild rice, shrimp and grits and eastern style bbq."