We harvest local wild and heirloom cider apples, press them, and age the juice in old oak barrels in the barn cellar. This endemic process is akin to putting carrots in the root cellar or a leg of pork on the salt; it is out of necessity and luxury in the same breath. Our wild-fermented, dry ciders are the wine of our terrain. Apples thrive in and around our farm and we follow in a long celebrated culture to turn them into table wine. Join us in our barn tasting room every Saturday June thru October and discover the magic pairing of farm cider and cured pork.