This cider is a blend of 19 different heirloom apple varieties. This is a completely natural cider, there are no sulfites added, and it underwent a natural yeast fermentation. After fermentation it was aged seven months in stainless steel to mature and intensify flavor. We see this cider as an extremely pure expression of the fruit and terroir of Vermont and closer to wine than anything else. As such, we did not carbonate it so the bubbles wouldn’t distract from the purity of the fruit. The end result is a bone dry, high acid cider that is both earthy and fruity with a touch of tannin.