Single varietal of the Wickson apple, a high acid crab apple, bright and sharp
Native yeast fermented, no sulfur added.
Unfined and unfiltered
Ingredients: Wickson Apples.
We are natural Cider, Perry, and Wine producers using foraged fruit, organic or biodynamic fruit & fermenting with indigenous yeast in rural Yamhill County, Oregon.
Our fermentation philosophy is inline with the natural wine movement of 'nothing added, nothing taken away' meaning we don't use processing aids, commercial yeast or adjuncts.
We may add sulfur, but ONLY if needed, and it will always be on the label and typically around 10-20PPM.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.