Afton Field is made with a blend of around 40 varieties of Pioneer Apples, many of which are crab and high acid heritage types. After fermentation, Afton Field is aged in old Chardonnay barrels, where we allow a secondary wild brett fermentation to occur. The combination of high acid pioneer apples and a little barrel aging allows for a some really nice farmhouse aromas to express themselves–notes of hay and wood. This cider is bone dry and conditioned in the bottles allowing for the expression of the wild yeasts character. A good replica of an American farmhouse cider you would have had on a homestead in the late 1800’s, the Afton Field will continue to change over time, and is great to cellar over the course of several years.