Cider apples come in a wonderful array with hundreds of shapes, colours and sizes. Each variety brings its own distinct character to cider. If you respect the natural alchemy of cider-making, allowing enough time for the flavour notes to slowly reveal themselves, we believe that each cider apple has a unique song to sing.

Making cider from fresh juice, there is one production each year, which starts when the fruit is harvested in the autumn. We are 100% committed to this juice and have just one opportunity to make a vintage of delectable ciders and perries for the following year.

We add winemakers' yeast to the fresh juice and it is stored in the barn where it slowly ferments. You can hear it bubbling away, slower and quieter when the temperature drops in deepest winter.

As the first blossom is finally appearing on the apple trees, the cider in the barn is racked off into a new vessel for a secondary fermentation. This last stage gives smoothness and balance to the cider, by which the full complexity of flavour can shine through.