Traditional and modern techniques combine in a unique dry to medium style. We choose the most astringent varieties of dessert apple varieties and allow skin contact and oxidisation before a long slow ferment to exacerbate bitterness and fullness of body. A controlled wild ferment is adopted balancing both the fresh and the funk. Allowed to naturally proceed through malolactic fermentation. Variation is always desirable as long as it brings the funk.
please note: image does not represent actual product