For nearly forty years we have been making premium organic cider and perry crafted in artisan spirit and vision. Using distinctive flavoured cider apples and perry pears we hand blend the juices using skills and techniques lost over time to the advances and pressures of mass production.
Seasonality plays a part in our process as we harvest our fruit annually from September to December and deliver it to our cidery in Gloucestershire. We press the fruit and pump the juice to vats for the natural fermentation process to begin which can take anything up to a year to finish. The longer the juice is left - the richer the depth of the flavour – the more superior the product.
We carefully monitor the juices throughout the long fermentation process. Timing, testing, fermentation and maturation is critical to producing a superior product.
Once we are satisfied that the juice has converted to a suitable depth and body we can begin the bottling.