Apple, Pear, Quince from our Lucy Margaux farm and wild foraged quinces which grow on the roadside leading to our farm. 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 disgorged. Preservative free. It’s golden and textural, a true savoury cider. – Anton VK
