Adam and Dani make cider, perry and a bit of apple juice in a small shed nestled in the side of the Teme Valley a mile upstream from Knighton, Powys. The fruit is all hand harvested, from orchards around the Wye Valley, their current main source is between Hay on Wye and Bredwardine, Herefordshire. Trees are around 60-80 years old and is blessed with a good variety of apples The orchard is in good condition having spent the last 20 years managed organically for Dunkertons. They have their own orchard, which is very young, so until 2019 the apples just got put into blends - this year they managed to bottle a very small amount of single orchard cider which at some point will get a very limited release.

In terms of process - once the fruit is milled they let the pommace stand to macerate in open top containers for 24-48 hours before pressing, then the wild yeasts do the fermenting. They rack the cider off its lees throughout the winter months, slowing the fermentation down enough so that when it is bottled it ferments a little to condition the cider but stops leaving sugars present. No additions fining or filtering and disgorged by hand.