Our carefully grown apples are hand-picked from the tree, not off the ground, where they soon start to rot. They are chopped up into little pieces in a hopper and then pressed in a specially designed belt press, which slowly squeezes all the juice out.
This juice is gravity-clarified in chilled tanks, rather than forced through a filter. This naturally clarified juice is then allowed to ferment at cool temperatures, so we capture the intrinsic elements and aromas in the apple juice.
After fermentation, we filter out the spent yeast cells, and that’s basically it. Because this is a natural process we don’t have to force-chill the cider (with consequential huge energy loss), or further manipulate the cider to remove protein or tannin. It comes out of the fermentation process ready to bottle. This fermentation process is not very complicated. All the really hard work is done in the orchard.
Finally, we capture the bottles of joy with a sparkling of CO2, which adds a captivating, celebratory fizz.
Because of our hand-crafted philosophy, our authentic cider is tastier, fresher, crisper, dryer and much, much longer lasting than high volume, commercial ciders. And with real cider, you can hear the trees talk.