Hand-harvested apples were pressed at the orchard and transported immediately to Southbrook without pasteurization nor preservatives. Juice was allowed to settle, then added to the active yeast from a natural fermentation of biodynamic white wine. After a long, cool fermentation the cider was bottled with sufficient residual sugar to create effervescence. Fermentation was finished in the bottle, capturing the carbonation of primary fermentation, and leaving a residue of lees. No additions of any kind – sulphites, sweetener, acids nor tannins.