Season 18|19 Blend No. 84 - Bottled 21/06/2019
This particular (Oude Kriek) Robijn has macerated for 6 months. The lambics that were used for macerating and blending originate from 2 barrels and 2 brews. 100% 3 Fonteinen.
This specific (Oude Kriek) Robijn has macerated a tad more than 8 months. Final fruit intensity is 333 grams of sour cherries per litre of Robijn. 100% 3 Fonteinen, originating from two barrels and from two brews. 3 Fonteinen Robijn is the result of macerating hand-picked whole sour cherries on lambic in a toasted oak barrel, for at least four months and in a proportion of one kilogram of fruit per litre of lambic. This sour cherry lambic is then blended with more lambic to obtain a minimum intensity of 35% fruit. The kriek lambic ferments in the bottle for at least another five months, and develops into a more complex Oude Kriek. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added. Bottle fermented, unfiltered and unpasteurised.