Attyflin Estate

Attyflin Estate let nature follow her course, taking a whole year to grow apples from tiny buds, to perfectly ripe and natural fruit. These apples are then hand-picked from the orchards of their 250-acre historic Estate, pressed and allowed to ferment naturally into an unfiltered cider. Once fully fermented, it is converted to vinegar simply by exposing to fresh Irish air. And that’s it – nothing added, no filtering, no dilution, and no pasteurisation. 100% raw and natural, exactly as nature intended.
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