Hand-disgorged, champagne style cider. This batch was a true labour of love and is a detailed, intentional expression and celebration of our Pacific Northwest terroir. We chose the most aromatic, vinous and high-acid heirloom apple varieties we harvest on Pender Island: Bietigheimer, Northern Spy, Gravenstein, and wild seedling apples, which were perfectly fit for the extended aging and softening of the traditional method process. After a zero sulfite spontaneous fermentation, the cider was bottled with a dose of champagne yeast and laid in our cellar to age sur lie, allowing the process of yeast autolysis to lend the batch that toasty, nutty profile characteristic of the method.