80% Kieffer Pear, 20% Dolgo Crab foraged from Bath and Highland counties. Profuse floral aromatics, and energetic acidity. Full native yeast fermentation in neutral oak, without the addition of commercial yeasts or nutrients. Upon completing primary fermentation, the cider went through a six month ?levage, sur lie. Racked off its lees with an addition of 9ppm of sulphur upon bottling. May have naturally occurring effervescence. 23 cases produced, Alc. 5% by Volume, 750mL