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A selection of wild fermented blends from the cellar dominated by late bittersweet cider apples. A complex cider with distinct farmhouse notes that conjure oak tables, earthenware jugs and thatched roofs.
Apples: Yarlington Mill, Major, 21C, Tom Putt, Kingston Black, Harry Master’s Jersey
Yeasts: Wild Yeasts
Aged: 8 months in oak and steel
Residual sugar: 23g/l
Serve Cool (7 - 10°C)