Adam and Anne Bland acquired this farm in 1991. Adam and his father were well-known cidermakers in the Severn Vale, Gloucestershire, before moving to the department of Calvados, in Pays D'auge, Normandy. Thier farm in Pays d'Auge, Normandy, is traditionally held to be exceptional for cider and Calvados (apple brandy). All their apple trees are varieties especially recommended for this internationally known "terroir" of cider and Calvados production, that surrounds the town of Vimoutiers.
Freshly pressed apple juice is keeved* on its own yeasts for a slow fermentation throughout the winter months and then bottled at the right degree of specific gravity for its sweet taste style. The fermentation is controlled by keeving, a little racking, together with the quality of fruit to achieve a well controlled secondary fermentation in the bottle to provide a natural effervescence after 6-8 weeks. There is very little deposit, so the clear cider is neither filtered nor pasteurised and will keep for many years in the bottle.
*Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.