Our ciders are all full-juice and fermented with the wild yeasts native to the apples, with no additional sugar added before fermentation.

This method of minimal intervention creates a naturally fermented cider which shows off the terroir of the orchards we use and the flavours of the apples.

All our apples are picked by hand when they are perfectly ripe during the Autumn (some of which are grown organically in a 50 year old orchard), before they are scratted and pressed into juice the next day. 
Fermentation takes place as dictated by mother nature through the late autumn and winter months before maturing over the spring of each year.

Each blend is made by hand and taste, they are still and unfiltered with only the addition of a tiny amount of Sulphites at the initial racking staging in January to keep the juice fresh and healthy.

Each cider is blended, sweetened with cane sugar and pasteurised as required for stock throughout the year. This means the flavours can change and develop over the late spring and summer months before being packaged giving further depth and complexity as the year goes on.

Our ciders usually sell out at the start of the Autumn just before we start the whole cycle again!