Dry & tart farmhouse apple cider spontaneously fermented with native yeasts, then aged on tannic apple pomace.

The truest expression of the native yeasts in Revel's cidery and on their fruit. It is bright and tart, a blend of apple and wild yeast acidity.

Long aging on tannic crabapple pomace coaxes out quiet tannins and ripe orchard aromatics. Restrained yet elegant, it is the cider they've always wanted to make.

Aromas of baking spice and bruised apple. High acid, fresh fruit flavours and a touch of tannin and funk. 

No filtration, no back-sweetening, and very low sulphites.