Arlo is our take on Basque cider — extra dry funky and fresh. This cider is a blend of our apples and apples from our longtime friends at Petritegi Sagardoa, in Spain. This complex blend of... Read More
The Flesh and Bone is a lees-aged flaxen sparkling cider grown from our vineyard in a green and gold valley of rolling hills that faces the setting sun.
It is an ancestral methode second fermentation... Read More
* This item is for local delivery and in store pickup only
Why buy roses when you can buy bottle of THIS instead?!
This bottle is a unique. Winemaker Deirdre Heekin has made this cider in a style that honors an old-school Italian cider called vin ëd pom. Traditionally made high... Read More
* This item is for local delivery and in store pickup only
Three varieties of pears(30% Poire de Grise, 35% Poire Verte de Manerbe, 35% Plan de Blanc) are sourced from orchards planted more than 100 years ago are used in this perry.
After the harvest in late October, the pears are stored... Read More
This cider is blended from at least a dozen varieties of apples with a predominance of bitter and bittersweet varieties. The two principal varieties are Petit amer and Binet rouge, both local... Read More
The gnarled fruit that we find while foraging has, for decades, been chalked up as food for wildlife, ill suited for human consumption “deer snacks”. We know better: we spend the fall searching for wild apple trees... Read More
The Vermoner is a dry, botanical cider made by fermenting local New England apples and adding juniper berries. The resulting cider is homegrown but refined, with a taste of alpine meadows, spring wildflowers, and the Green Mountains... Read More
