A unique and complex cider following the tradition of farmhouse ciders from northern France. Produced from a blend of Tasmanian apples left to develop and mature on the tree to boost flavour and sugar levels this cider uses a complex process of production to generate flavour levels that sets it apart from the mainstream. After pressing, our apple is left to mature and micro-oxidise for 48 hours developing colour and a rounded flavour. Fermentation with aromatic white wine yeasts then proceeds slowly as dictated by the cool Tasmanian autumn. After fermentation is complete we separate portions of the fresh cider; one is matured in new French oak, the rest is left to undergo malo-lactic fermentation. Both of these processes are common in European cider and add significant depth and complexity to the cider..