Abel Méthode Cider is made each vintage in small quantities from freshly harvested apples and pears.  We hand-pick tree ripened fruit, crush it, then ferment until dry.

Our cider is unfined and unfiltered. This basically means we allow our cider to naturally clarify via gravity, this gentle process helps preserve the natural fruit characteristics.

Our cider is fermented in bottle, like champagne.  This natural carbonation gives a finer bubble which retains the aromas and flavours.  Bottle fermentation adds complexity and texture, as well as giving cloudiness from the yeast sediment that remains.

Our cider is bone dry (<1g/L glucose/fructose) as this is the way we like to drink it – refreshing and full of natural fruit sweetness from using delicious hand-picked, tree ripened apples and pears from the Nelson/Tasman region.