Cider inspired by the tart apfelwein commonly enjoyed in Frankfurt, Germany from earthenware bembels. Fermented at fifty degrees with a Reisling-yeast culture and aged for six months in stainless...
Traditional dry cider fermented with heirloom apples. One part is fermented and aged in stainless for eight months. The other part is fermented and aged in neutral french oak for eight months.
A blend of cider made with heirloom and antique apples fermented in stainless, blended with a rotating red wine varietal (Barbera, Pinot Noir, Cabernet Sauvignon), and aged in French oak barrels fo...