The project is a collaboration with the Jacobson family, who farm a biodynamic orchard at the base of Mt. Hood. The property lies at 2,000 feet, 11 miles from the summit of Mt Hood and has been a farm since the turn of the century.

The 50-acre orchard is irrigated with glacial water and the soils are loam composed of volcanic glass fragments. Almost 100 varieties of apples, pears, crabapples, and quince are grown here, and Floréal ciders are a blend of up to 50 varieties.

The apples are aged for a month after picking, then milled and macerated for a week and pressed in a basket press traditionally lined with straw. The cider ferments and ages in barrel for a year. We use the fermenting cider from the next vintage to initiate the secondary fermentation in bottle. Apples are the only ingredient. 

The fifth version of the cider, this release is fully sparkling and cloudy. It is also bone dry, very firm, pure, aromatic, and bright.