When we set out to make a rosé cider, we knew we wanted to pay homage to our friends in the winemaking world. Unlike many commercial ciders that rely on food coloring or additives to achieve a “rose pink” blush, our rose gets its color and flavor from grape skins — just, as we believe, like a rosé should. We start with fresh New England apples, pressed and fermented at cellar temperature; then age our cider on Syrah and Zinfandel grape skins to impart tannin, structure, and berry notes. We source grape skins from California because we cannot find a high enough quantity here in the Northeast. Together, these add up to a fun-loving but refined marriage of New England apples with traditional wine grapes, as tasty as it is beautiful.
Produced and canned by Shacksbury Cider in Vergennes, Vermont.