OUR CIDER

Each autumn we hand-pick apples, mill them to produce pomace, and then press the pomace until the juice runs. The juice is naturally fermented by yeasts from the orchard. We leave it well alone over the winter, to slowly ferment until the cider is ready the following spring.

The magic of cider is in the selection and blending of apple varieties. We use vintage cider apples high in tannins, bittersweet and bittersharp varieties, to produce a satisfyingly complex and refreshing cider.