This fresh and fruity apple cider vinegar is made in Italy by our artisan producer using cold pressed organic apple juice. Naturally fermented, unpasteurised and unfiltered, it contains the “Mother” culture which creates a cloudy appearance and sediment.
Made from pressed organic apple juice fermented with its vinegar Mother, this organic cider vinegar is aged in wooden casks for a robust finish. Its rich aroma and fruity, tangy taste are underpinned by a host of valuable enzymes, making this cider vinegar delicious and naturally healthy. This raw, unfiltered vinegar is not heat-treated or pasteurised either, to keep enzymes happy. Use it in salad dressings and sauces for a moreish zing, condition your hair with it or even put it to use as a natural household cleaner. For an invigorating tonic, mix 1-2 tablespoons of Biona cider vinegar with honey in a glass of water and enjoy immediately. This cider vinegar is pure and unfiltered, which can result in cloudiness or sediments: this does not affect its quality. 5% acidity Producer Biona Size 500ml
pressed at least fifteen different varieties of bitter-sweet and bitter-sharp cider apples including Broxwood Foxwhelp, Sercombe’s Natural, Tremlett’s Bitter and Fair Maid of Devon.
A long slow fermentation process follows using natural wild yeasts to produce a rich, balanced juice with a great depth of flavour.
Made from a blend of cider varieties including Yarlington Mill, Dabinett and Harry Masters, Gasping Goose is a well-balanced, golden, medium-bodied Herefordshire cider. The “Goose” is crafted from organic apples grown to Soil Association standards in Newton Court Farm’s orchards, resulting in an easy-to-drink cider, perfect for any season. If ever there was a taste of Herefordshire, Gasping Goose 5.8% (4.8% in keg) steps up to the mark.
We enjoy Gasping Goose alongside a selection of strong, aged cheeses
When our harvest begins, we open the gates of our cider mill to tractors and trailers stuffed to the brim with juicy apples. The Wyld Wood fruit is grown in Soil Association certified organic orchards in local Herefordshire, Gloucestershire and Worcestershire. The ageing wood of the apple trees and absence of nasty pesticides means our organic orchards provide a safe haven for local wild life too. Once the apples are picked, washed and pressed, our fifth generation cider-maker blends them to create a full bodied and fruity cider, with a rich oak finish.
Our organic perry, 5.3% Panting Partridge is light in colour, complex in flavour and refreshing to drink. It features a blend of the evocative sounding Longdon, Hendre Huffcap and Butt perry pears. Panting Partridge is a medium organic perry with a juicy pear taste and delicate wine finish.
THE PEARS FOR THIS AMAZING CIDER ARE GATHERED FROM TWELVE METRE TREES IN THE MEADOWS ON THE SWABIAN HILLS OF SOUTHERN GERMANY. THE BIG AROMAS OF RIPE PEARS
Incorporating Brown Snout and Yarlington Mill, this elderflower cider is a refreshing, medium-sweet sparkling drink. The cider is infused with freshly foraged wild elderflowers. Prepare for a fresh and zesty taste. This elderflower cider offers up crisp, green fruit flavour with a Muscat scented finish.
Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. His River Cottage series of cook books and TV series were inspired by his Dorset smallholding adventures. In perfecting the recipe for this cider, the Newton Court Cider Team ventured to River Cottage HQ. Hugh and team visited Newton Court Farm, spending time in the orchards and learning how cider is made.