We make 3000 bottles of whole juice sparkling cider each year using the traditional method of keeving.  The apples are collected from Smith Hayne Orchards, then milled and pressed in our cider barn.  The juice is keeved and wild yeasts produce a natural fermentation, with no added sugar, flavouring or concentrate.  The cider is aged in a combination of oak barrels and stainless steel vats, then hand bottled.


The apples are hand-picked, then pressed, bottled and pasteurised in our barn at Smith Hayne.

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