The apples, quinces and pears were pressed in 3 batches, co-fermented in 500L old French oak barrels and bottled at around 11g/L residual sugar. No enzymes, no added yeast, no filtration or fining.

Biodynamically farmed. Distinctly luscious, fruity aromas of candied apples and boiled lollies with marked notes of ripe pear and quince. On the palate, crunchy green apples. Pure, delicious cider.