Our crop of Dabinett and Michelin apples are harvested in late October, once picked the apples are crushed and pressed in the Cider Mill on the estate. The pressed juice is left naturally ferment over a period of 2 to 6 months, taking place as a result of the action of the wild yeasts, which are particular to the orchards and environs of Longueville. 5.5%

Note: Naturally gluten-free, cider is made from fermented apples with no gluten-containing ingredients.