At the end of April, when the leaves are begining to turn, we harvest our late bittersweet apples. We wait until the apples taste right; a slight bitterness in the skin, powerful aromas, lots of sweetness with a little astringency. By this time, much of the ripe fruit has fallen. We shake the rest down and harvest from the cool ground. The apples are washed and pressed very gently. We then let nature take its course. Wild ferment of this cider finished in early spring, when we moved it into French oak barrels to mature over summer. It‰ۡó»s now an autumn cider, rich and complex; a slow cider in every way.