We hand pick the apples from the orchard floor, as we only want to pick the apples when they have dropped from the tree and are therefore as ripe as possible.

We wash them by hand, checking each one for significant breaks in the skin or bruising.

We then scratt the apples; pips, core and skin - the scratter is essentially a giant blender. We then leave the crushed apples, now called pomace, in big tubs to macerate overnight.

The following morning we press the pomace in our cloth and rack press. The juice is then left to wild ferment in ex-wine oak barrels for a minimum of 10 months before we bottle it and age it for another 6 months.

Our two waste products; spent pomace and tree pruning’s are composted to create a mulch for future trees and orchards we have and will plant. We currently manage 4 traditional orchards and have planted 220 new trees.

We use a gravity-fed bottler and a hand-held labeller. All our packaging materials; glass bottles; lightest weight for environmental consideration and cardboard packaging is recyclable.