Shacksbury Cider makes dry, food friendly ciders in Vergennes, Vermont. We source over half of our apples from Vermont, from Sunrise Orchards as well as old, abandoned orchards throughout the Champlain Valley. We also receive apples from Dragon Orchard in England and via Petritegi Sagardoa in Spain. Our fermentations are slow and deliberate. We rarely use added sulfites. We prefer native yeast fermentations. And we bottle condition via methode ancestrale or methode champenoise whenever possible.