Premium Sparkling Cider
Cider Aged Like Champagne
Native Yeast Terroir
Zero Shortcuts. No additives.
Native Yeast vat ferment for a year.
Aged three three years in bottle — some bottles go fifteen.
Riddled by hand in antique French oak pupitres.
Disgorged by hand, no additives, nothing added back.
This isn't cider like you know it.
Inspired by the contemporary cider houses of Northern France — where cider isn't an afterthought to beer; it is its own serious craft.
It begins with a minimum of one year ageing in vat using nothing but the apple sugars and native orchard yeasts for ferementation.
Then cold filtration, a dose of sugar and champagne yeast, and the moment we see fermentation begin, we bottle it — trapping a natural sparkle with nowhere to go but into the liquid itself.
From there, the bottles rest on their side for a minimum of three years, resting on the yeast lees to build flavour and body. (Leaving for fifteen, and the Cider mellows into something else entirely.)
To remove the lees, each bottle spends a month in antique French oak pupitres, hand-turned a quarter turn every day, riddled until the sediment settles in the neck.
Then cidre is then disgorged — the cap removed, and the spent yeast expelled under pressure. We then simply re-cap the bottles. No fining agents, no shortcuts, no preservatives or additives.
That's our Natural cider: dry, complex, closer in spirit to a serious traditional-method wine than anything you'd call "cider" by the bottle-shop definition.
Our Medium Dry takes the same base but adds a touch of sugar to bring the apple flavours forward, needing a small amount of preservative to hold it there. Perhaps a more approachable cider, with the same Methode Champenoise process behind it.
Pour this with food, and share it with people who will notice, and appreciate the origins.
