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Our cider is bottled in a traditional 750 ml champagne
bottle, using only traditional French, English and early
American
cider apples which have the high tannin levels that make
the best ciders, with a complex taste that is a blend
of
sharp, sweet, and bitter.
We never use additives, like sweetened apple juice and
we never pasteurize. Our fruit is pressed at the peak of
ripeness, and fermented for nearly a year, using a traditional
French style of in-bottle fermentation.
The in-bottle fermentation achieves a natural carbonation,
with a bubble similar to champagne, and an alcohol content
of about 6.5%.
Like wine, cider is fermented from fruit and can capture
the complex flavors of fruit. But unlike wine, the alcohol
level is around 6 or 7 percent; and a little natural sparkle
complements the apple flavor.
Learn about our Cidermaking
process.
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American cider is coming into its own, as more and more
ugly, bitter little apples are planted solely for the purpose
of making cider.
We hope you will enjoy our beautiful sparkling cider,
made from our own ugly, bitter little apples, as a complement
to a great meal, as an appetizer with cheese or pate, or
on its own, chilled.
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