Ingredients: Apples and maple syrup.
After spending a winter outside, the apples are pressed in the spring. Much more complex and aromatic, cider is the result of spontaneous fermentation. Half of the cider is matured in maple barrels for 2 months, and the other half in stainless steel vats. Blended with maple syrup, the bottles sit on slats for 12 months. An expressive sparkling raw cider.