Sam and Beccy Leach took time off from harvesting to come and talk about their business, Wilding Cider, in Chew Magna—amd they came with free samples to taste! For their cider and their perry, they use fruit handpicked from fallen apples and pears in their own organic orchards and other local orchards. They let the fruit sweat in sacks or heaps until perfectly ripe for milling. To improve the colour as well as the taste, they then leave the milled apples for 24 hours. Pressing and fermentation follows, done mostly in stainless steel vats, using wild yeasts, entirely without sulphites. Sam and Beccy favour long ferments and extended maturation, typically giving a year in the bottle to ensure both stability and maturity. They use NO pasteurisation, fining or filtration. And wow does it taste great! The tastings were generous and we are grateful to Sam and Beccy (and their children) who gave up their Sunday afternoon for us. Wilding Cider has been open to visits in the spring and summer and we will let you know when these resume this year.