The most easily accessible and largest production are the wine-ciders, the Appinette (A blend of unsprayed apples and Traminette grapes) and the Elderberry-Apple. These are crowd pleasing, delicious, fruit-forward expressions with historic roots in the textbooks that line Andy and Polly’s farmstead kitchen.
Aaron Burr Cidery "Appinette" NV Download PDF
|Producer||Aaron Burr Cidery|
|Varieties||no-spray apples and Traminette grapes|
|Farming Practice||uncultivated, no-spray apples|
|Harvest Technique||hand foraged and hand picked|
|Fermentation Vessel||maceration for up to a month then pressed to open-top bins where fermentation begins naturally|
|Region||New York State|