Not ... sweet as !
In the Cidery .........
The cider apples are hand harvested at perfect ripeness, and processed in our purpose built cidery, where the fruit is freshly crushed and pressed. The pure juice is inoculated with specialised yeasts, purposely chosen for the development of complex flavours and left to ferment in stainless steel tanks. Gentle stirring on lees during fermentation provides additional flavour and complexity. At the end of fermentation, the cider is settled before being gently racked and left in tanks or barrels to mature. Once bottled, it is left to naturally carbonate and produce a dry, sparkling cider with refreshing acidity.
All natural! No finings, filtration, or sweeteners are used.
Each blend is an expression of the Otaki summer in which it was created. Because of seasonal variation, and nothing but locally grown fruit is used each year, each batch is different.
Proper cider apples .........
They are not the easiest to grow, generally not the nicest to eat, can set poor crops and ripen at vastly different times. Not many people making cider use these apples….