Dry, Crushable and made like a rosé wine.
When we set out to make a rosé cider, we knew we wanted to pay homage to our friends in the winemaking world.
Unlike many commercial ciders that rely on food coloring or additives to achieve a 'rose pink' blush, our rose gets its color and flavor from grape skins — just, as we believe, as a rosé should.
We start with fresh New England apples, pressed and fermented at cellar temperature; then age our cider on Syrah and Zinfandel grape skins to impart tannin, structure, and berry notes.
We source grape skins from California because we cannot find a high enough quantity here in the Northeast.
Together, these add up to a fun-loving but refined marriage of New England apples with traditional wine grapes, as tasty as it is beautiful.
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