Longueville House Cider range has earned a reputation of quality - rapidly becoming a major hit in many restaurants and licensed premises throughout Ireland.
William has brought the cider production to another level while maintaining the very natural process - crushing, pressing, fermentation, filtration, light carbonation, pasteurisation. The crop of Dabinett and Michelin apples are harvested in the autumn every year, once picked the apples are crushed and pressed in an oak cider press machine which is located in the historic cider house on our estate. The pressed juice is naturally fermented over time resulting in a rich, amber coloured cider. There are no added colourings, additives, sulphites or preservatives used at any stage during the production and manufacturing process of the cider, and everything is done on the farm except bottling.
The cider is then bottled in 500ml glass and sold as Longueville House Cider. Medium-dry, with a fresh apple flavour, Longueville House Cider is a gorgeously refreshing drink - and as far from commercially produced ‘cider’ as can be imagined.