Process & History
What sets our winery apart is that all of our unique fruit wines and hard ciders are made on the premises with our own fruit. The only
exceptions are the Blueberry varieties, for which we use Wild Maine blueberries. In the rare case of a crop failure or loss, there are a
few trusted New England farmers whose fruits we may use to fill out the batch. But one of our overarching goals with the winery as with
the farm on the whole is to use what we are capable of growing and to add value to our own crops. Our winery is a fully licensed and
bonded “Farm Winery” that started in 1988. Hard ciders were the first offerings in three varieties: Sweet, Slightly Sweet, and Dry.
Sparkling hard cider and Dry Blueberry followed soon after, and as fruit production in the orchard expanded, the incredibly diverse
range of wines grew to what we offer today.
Fruits are picked at the peak of freshness and placed into large tanks to ferment. In the case of some fruits such as apples, the fruit
is crushed or pressed prior to fermentation. Once a crucial level of alcohol has been reached, the fermentation process is stopped and
then aging begins. Some wines are regularly aged as long as four years, and some will be done in a matter of months. Filtering, racking,
testing, and final touches are completed before bottling.