What started as a cidermaking hobby for Border Sun founders, Gareth and Donald Munn, became a passion which has resulted in the planting of 200 heritage cider apple trees on a 3 acre, south-facing site on the south side of a valley on the Welsh-English border, close to the edge of an area of outstanding natural beauty.
Consistency is a watchword and the ciders they make find their inspiration in the finest French Champagne houses. Indeed, they use Champagne yeasts in the fermentation process to create excellent examples of terroir, vintage and the apples used.
Once primary fermentation is complete, the bottles lay for 12 months developing a subtle biscuity aroma. When disgorged, a dosage of English cider brandy (again a technique preferred by French Champagne houses, where brandy is often used) is added along with just enough sugar to bring up to Brut dryness.