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Apples from Pietree Orchard and wild blueberries from NH. Apples pressed and fermented in old oak, on lees for 5 months before adding blueberries directly into the barrel. 9 more months fermentation on fruit. Fresh juice was added the following year - enough to bottle for bubbles in November of 2020. With 4 years in bottle upon release, dried herbs and complexity take hold. 1 barrel made.
Natural wine and cider from the White Mountains of New Hampshire. Using local fruit and native yeast fermentation.
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