All of our sparkling ciders are made using the Champagne Method. We harvest and press our apples as they mature from early September through November. We blend at the press based on harvest dates and pH for a healthy fermentation. After the primary fermentation in the fall, the ciders are racked and left to mature in stainless steel over the winter. In the early spring, we blend to find dynamism and synergy. The cider is then bottled with a liqueur de tirage, yeast and sugar, to initiate a secondary fermentation. In the cool cider barn, the secondary fermentation proceeds slowly, taking nearly 4 months to complete. The slow secondary fermentation is what creates tiny, persistent bubbles of unrivaled elegance which lift aromas out of the glass and impart a lively, creamy mouthfeel. After a period of rest we disgorge, eject the yeast, every bottle by hand and top it up with a dosage of cider.