A tart, dry and oaky cider. Made from new Zealand grown Sturmer Pippin and traditional cider apples. After pressing the fruit on the Zeffer farmhouse, the juice was fermented with wild yeast. To naturally mellow the acids we then let it undertake a 3 month malolactic ferment in oak. Voila! Cider as (we think) it should be. Dry and not back sweetened. Special thanks to Zeffer Brewing Co. for lending us their machinery, brains and manpower. Cheers.