Breccia is amphora-aged perry (a cider made entirely with pears instead of apples).

This perry smells like the pear skins and the greener notes of tulips and magnolia flowers, with yellow plum and soft acid in flavour. It's funky, with distinct barnyard notes from native brettanomyces yeast.

Revel decided to give Breccia a gentle sparkle, to allow the texture and minerality of the clay to shine. It is tart, juicy pears, clay minerality and wild microbes, interwoven as one.

Perry tends to have more body than cider, because pears naturally contain unfermentable sugars. With Breccia, Revel wanted to see what the additional salinity from their limestone-rich clay amphorae would add. It spent 2 months in amphora, and the result is funky and delicious.

While pears naturally have less acid than most apples, amphora-aging softens those acids even further. It’s made room for native microflora to get a little wild, adding a distinct barn-y note to the aroma.