Apples: hand picked from local un-sprayed trees.
Pressed: When fully ripened, in mid December on our traditional oak press.
Fermented: Slowly in ex whiskey casks using natural yeast from the apples, well below 5ºC.
Bottled: By hand, not filtered or fined. A dash of sugar some CO2 and bit of sulphite were added to make a bit sweeter, go pop and stay fresher for longer.