We make ALOT of drinks here at Art+Science- wine, cider, perry, co-ferments & fruit wines.
(I’m about to throw alot of words around, if you don’t know what something means, please visit our glossary page)
Alot of them are petnats, some are still, some are fermented in amphora, some are carbonic, some are single varietal, some are co-ferments, some are made with plums and quince, some are adventurous and a bit weird, some lean more traditional, some are foraged, and some tick a few of these boxes! Experimentation is what makes fermentation so fun, so it’s awfully hard to limit ourselves. We certainly wouldn’t describe ourselves as boring, but we do strive for a delicious product.
The one thing in common with ALL of our products is that we ferment 100% with native yeast. We follow the same principles as natural wine philosophies- we start with organic, biodynamic or unsprayed foraged fruit, use minimal intervention and ferment exclusively with native yeast. Many of our products are zero/zero. We also believe in truth in labeling, so have started adding ingredients to our labels too.
We ferment everything dry, don’t filter and bottle condition; our products are raw and alive. However, we sometimes do add a teensy bit of sulfur, but ONLY if a product needs it (I’m looking at you Perry) and way below industry standards, usually about 10-20 PPM (biodynamic, the most stringent, standards allow for 100 PPM)
We have an orchard on our home site that is just coming into production, but we also buy fruit from other farmers. We respect the hard work that goes into growing the best possible fruit and value our working relationships with growers in the region. Farmers who grow organically and biodynamically, often without any irrigation, take more risks than conventional farmers and they deserve to be praised.