This bundle features 6 Natural Ciders by wine & cider makers from around the world who are beloved by many for their natural approach to cider (and wine) making. Natural Cider / Wine (a.k.a. Natty Wine) is the oldest and most traditional way of making cider. Made with nothing other than the juice of the fruit, and fermented naturally using the natively occurring yeast that lives on the fruit (or in the cider house) - a.k.a. wild fermentation.

We love a good natural cider / natty wine. They inspire contemplation both in their flavor profile, and understanding how the cider making process differs from many modern practices for cider making. The flavor profile often has subtle complexities and balances components of the fruit's flavors and esters from the fermentation. Almost always dry, and sometimes with a welcome funk. 

What is Natural Cider / What does Zero-Zero mean? Ciders made in this method are often referred to as 0/0 (zero-zero), meaning nothing added or nothing removed. Nothing added most commonly means: no yeast is added and instead native yeast causes fermentation; no added sugars; no added sulfites; and no other additions of any kind. Nothing removed most commonly refers to no filtering of the cider/wine, and no pasteurization. We've also heard cider makers refer to zero-zero as meaning nothing unnatural touches the fruit (organically grown) and nothing unnatural in the cider making process.   

Art + Science Cider (OR), Prairie Dog Cider 2021 - Pét nat cider made from foraged crab apples and fermented in Novum Ceramics Amphorae. Native yeast fermented. Unfined and unfiltered. No added sulfites.

Barmann Cellars (WA), Solera Cider - Made in the Solera method, in which a blend of cider batches from consecutive years is combined. This batch started with 2022's harvest and a coferment of Barmann Cellars' estate apples and pears in an oak barrel. A portion of this barrel from 2022 was blended with 2023 harvest season ciders, including a spontaneous barrel ferment of wild foraged apples from the Nooksack Valley, and spontaneous ferment of cider apples sourced from WSU in Mount Vernon. Spontaneously fermented. No added sulfites.

Botanist & Barrel (NC), Fall Into Place - Pét nat cider made from a blend of the last harvest apples from three of their never-sprayed orchards. Made with a blend of Arkansas Black, Black Twig, Buttons Choice (feral) Cinnamon Spice, Florina, Golden Russet, Lymans Large, Old Grandma, Pink Crab (feral) Red Free, Smokey Joe, and Stayman Winesap. Spontaneously fermented via the wild yeast naturally living on the fruit.

Brutes Cider (Sweden), Northern Tropics 2021 - Think of this as the "orange wine" equivalent of dry cider. This is a true cider made from 100% heirloom varieties of apples from 100 year old trees that sit on an ancient seabed within Stockholm city limits. The salty Stockholm terroir is reminiscent of Basque Country. 50 day whole-pulp maceration, followed by spontaneous fermentation. Unfined and unfiltered.

Fruktstereo (Sweden), Cider Revolution 2020 - Cider made from 80% apples (Cox Orange & Gloster) and 20% pears (Clara Friis & Conference). Most of the fruit is surplus fruit from local growers in Österlen and northern Skåne. Apples skin macerated for 3 weeks. Apples and pears fermented separately and blended just before bottling. Native yeast. Unfiltered with no additives.

Revel Cider (Canada), Wildling - Made with a blend of nearly 50 different apple varieties and pears all wild foraged within a few kilometers of Revel's cidery in Guelph, Ontario. The fruit was pressed and allowed to spontaneously ferment with native/naturally occurring yeast from the fruit. Unfiltered and unfined, with no added sulfites. Bottled just prior to fermentation completing for a sparkling Pét Nat cider that stays as true as possible to the wild fruit.