Atlantica (2023’)

This cider is spontaneously fermented and aged in oak foeders. The roots and inspiration for this cider comes from hundreds of years of Asturian cider making tradition. These traditional sidras have always had a unique place in our hearts so we set out to make a cider with a similar profile made with fruit from Maine and New Hampshire. Like the sidras of Asturias in Northern Spain, this cider focuses on being fruity, soft, and spritzy in character.

Atlantica combines native yeast fermentation, the character of aging in oak, and apples that lend itself to this “sidra” character. This year’s vintage is made with a blend of Northern Spy, Newtown Pippin, Baldwin, Golden Russet, Calville Blanc d’Hiver, with a touch of Chisel Jersey, & Wickson apples to give a tart and tannic zing. This cuvée ages for at least six months in oak foeder and sometimes longer depending on flavor development. It’s a true expression of our space, identity, and the influence of the seasons. Somewhat of a guiding light for us and an ode to the deep traditions of Asturian sidra.

What is a “foeder” and where did we get it?

A foeder is basically the fancy way to say “big barrel.” Originally a dutch word (pronounced food-er), refers to a large vertical or horizontal wood vessel. This specific foeder used to make Atlantica previously aged Amarone (or a red wine from the province of Verona in Italy). After aging wine in Italy for over 10 years this vessel now lives in our tasting aging two different vintages of cider throughout the year.

Our flavor experience
lemon zest, green apples,
white flowers, and ocean spray.

Other Vintages: 2022

Availability:
Yearly vintage. Released every May