Winner of a silver medal at the British Cider Championship 2018!
Apples: Locally grown on unsprayed trees, hand picked when ripe.
Milled: Pulp macerated for 5 days between -5ºC and 2ºC.
Pressed: Using a traditional oak press. The sweet pink juice contained 140g/l natural sugars.
Fermented: in small ex whiskey casks using natural yeast from the apples. Fermented below 5ºC and racked to stop fermentation with a residual natural sugar content of 40g/l.
Bottled: By hand, not filtered or fined, sulphites were added to help retain the freshness.