Upon arrival at the vineyard, the juice is tested by the head wine-maker to ensure nothing was spoiled during transportation.  It is then moved to stainless steel, organically cleaned fermentation tanks.  Once the juice is settled, another quality and flavor test is carried out.  After approval, the head wine-maker adds organic, preservative-free cane sugar to begin the fermentation process.

It is crucial for us at Cliffton Dry not to rush fermentation.  We allow our premium, golden juice to ferment naturally. Cliffton Dry is triple fermented.  Our wine team and founder tastes and tests the juice in the lab at each cycle to ensure that the sugar is low and that Cliffton Dry is gluten free. The PH level is also tested.  The length of the fermentation (2 to 3 months) allows all the sugar to burn off. During this time, our drink’s distinctively soft, round bubbles are naturally formed in the tanks.

A final quality control team tests the product again, right before bottling. From the picking of the harvest to the pressing of the apples to the bottling of Cliffton Dry, we look for consistency and quality. This is a labor of love.