The apples, grown in Central Maine, were pressed by out staff and allowed to ferment slowly in the fall. Once attenuated, (fully fermented), this young fruit wine was allowed to slowly clear over time while being racked from vessel to vessel. This apple wine is aged nearly two years before it is offered for sale. The result is a delicate semi-sweet wine with a clean apple profile.

Apple wines when young are distinctively apple, but when allowed to age slowly become smooth and Riesling like.