Our brut cider contains a blend of locally sourced dessert apple, juiced at the peak of ripeness. It is slowly fermented with wild yeasts throught the yorkshire winter, then matured for a year in stainless steel with a final fermentation in the bottle. We use a traditional technique to ridding and disgorging to remove the sediment, before toppimg up with singl;e variety dabinette cider, for balance and structure. The result is a crisp sparkling cider of rare quality.