We take inspiration for our premium range from the Ciders of Northern France.

We follow the Methode Traditionelle, which is identical to the method used by sparkling grape wine-makers.

Our cider is aged in vat for a minimum of one year before being filtered and then dosed with sugar and champagne yeast and bottled to create a natural bottle fermented sparkle.

The bottle is then aged on its side (on the yeast lees) for a minimum of one year. (Our current 2017 vintage has been aged a full four years on lees.) After aging on lees, the cider is riddled and disgorged to remove the yeast sediment.

After riddle and disgorge our Natural premium ciders are simply re-sealed without any additives.

In the case of our Rich Cider we add a pinch of sugar to enhance the apple flavours and a little preservatives to stop any ferment.

These ciders have wine like complexity and are best explored when enjoying food with family and friends.