Lying in the heart of cyder country, in an area steeped in cider-making traditions, we take cyder seriously at The Newt. Blessed with the perfect climate for growing apple trees, we have planted a 65-acre cyder orchard, home to 3,000 trees and 70 different varieties.
The apples are pressed and cold-fermented in our cellar, racked gently from their sediment over a six-month period to develop their refined complexity.
