The Process

From Branch to Bottle!

The apples are handpicked, graded and carefully selected and the method for extracting the juice is simple.

The apples are milled, pressed and the juice is then left to stand and Vitamin C is added.

Once bottoled the juice is pasturised at 72°C for 20 minutes – which insures a safe product without spoiling the bouquet or flavour.

All this is done in compliance with the Hazard Analysis Critical Control Point (HACCP) System.