Our ciders are primarily made using dessert apples, giving a crisp acid-forward taste. They are naturally low in sugar and gluten free.
We focus on spontaneous wild fermentation, allowing the natural yeasts to do their thing with a light-handed approach. Our ciders are raw, wild, unfined and unpasteurised and as a result each batch will be slightly different.
We make most of our cider using the traditional (and time-consuming) champagne method. The cider has a secondary fermentation in the bottle producing a natural sparkle, it is then aged on the lees before being riddled and disgorged by hand (à la volée).
Sparkling Brut Cider: 750ml
This champagne-method cider is made from a base blend of dessert apples with a dosage of single variety Dabinett cider. It is crisp, dry and naturally sparkling, making it a great alternative to Champagne or Prosecco.
Taste: Apple peel with a touch of pink grapefruit. Wild herbs on the nose. Drink chilled on a hot day.
Wild Ferment: 330ml
Our rawest cider... bottle conditioned and left to its own devices.
Taste: Crisp green apples. Bright citrus notes. Freshly cut pine logs. A hint of farmyard on the nose, but in a good way. Refreshing acidity with a long dry finish. Pair with a fresh goats cheese or some salty olives.