Handpicked and conditioned for a brief period to increase the sweetness of the pears. All of the varieties were pressed separately at a nearby cider house, and then fermented separately at the winery in neutral French barrels. Following primary fermentation, the ciders were aged on their lees before being blended together for secondary fermentation in bottle. A small amount of Sauvignon Blanc was added to provide structure and acidity. The cider is undisgorged and contains natural yeast and fruit sediment.