To create this bottle Beccy & Sam selected the best Yarlington fruit of the season, co-fermented it with some Stoke Red, before bottling the blend in the ancestral method manner, to allow it to finish fermentation in the bottle. Extended lees ageing for 20 months allows secondary flavours to develop, from tannin breakdown & everything softens over time, to give a cider with velvety mouthfeel & complex tannin & aromas.
Classic Yarlington Mill aromas abound, from the orchard floor, toffee apple, copper, leather, & spice. The mouthfeel is pure velvet & the light acid of the Stoke Red keeps things fresh. Fermented with wild yeasts, with no sulphites or pasteurisation. Disgorged by hand.