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We make natural cider using our own grown fruit and some that we pick in other orchards locally.  ​The fruit is hand picked from the ground in the old way. We let it sweat in sacks or heaps until perfectly ripe before milling. After milling we macerate the pomace for 24 hours to let the tannins oxidise; this improves the colour as well as the tannic character. Pressing is done in our hydraulic rack and cloth press and fermentation is done mostly in stainless steel using wild yeasts, entirely without sulphites. As natural producers we favour long ferments and extended maturation, typically giving a year in bottle before release, to ensure both stability and maturity. We do not use any pasteurisation, fining or filtration. Sweetness is retained naturally using the Rural Method, otherwise know as cold racking.


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