The Farms: The fruit is from our Lucy Margaux farm and wild forage quinces which grown on the roadside leading to our farm.
How the cider was made: The apples, pears and quinces were crushed together and fermented on pulp for a couple of days, then pressed with straw into barrique and fermented for two weeks until there is the perfect amount of sugar to finish in bottle with a good level of spritz. Then it is aged on lees in bottle for four months and then disgorged.
Notes: Its golden and textural, a true savoury ciderrrrrrr! - Anton von Klopper