Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
A collection of late season varieties: Newton Pippin, Rome Beauty, Arkansas Black, mixed English bitters like Yarlington Mill and Dabinett, along with a touch of various pears foraged locally.
Picked, milled, macerated, and pressed in November as the winter frosts set in. We take advantage of the tannins in this blend and the long, cold nights to achieve a keeve, from which under the chapeau we rack a clean, naturally nutrient deficient juice. An extended native fermentation in stainless steel gives rise to a focused complexity, and by this time the stressed cider is able to be bottled with its own residual sugar, pétillant naturel, wherein a secondary fermentation will take place in bottle, or en tirage, to produce its effervescence, while also leaving a delicate viscosity and roundness
A collection of late season varieties: Newton Pippin, Rome Beauty, Arkansas Black, mixed English bitters like Yarlington Mill and Dabinett, along with a touch of various pears foraged locally.
Picked, milled, macerated, and pressed in November as the winter frosts set in. We take advantage of the tannins in this blend and the long, cold nights to achieve a keeve, from which under the chapeau we rack a clean, naturally nutrient deficient juice. An extended native fermentation in stainless steel gives rise to a focused complexity, and by this time the stressed cider is able to be bottled with its own residual sugar, pétillant naturel, wherein a secondary fermentation will take place in bottle, or en tirage, to produce its effervescence, while also leaving a delicate viscosity and roundness