All of Double Hill's 365 acres has a southern exposure that makes it ideal for growing fruit trees. It is named Double Hill because of a small ravine that bisects the land into two gentle hills. The sandy soil can quickly dry out in the summer. We, therefore, keep plenty of organic matter in the soil. The fileds not used for growing fruit are certified organic.
The orchard is exclusively used for growing cider apples. We have planted varieties such as Kingston Black, Dabinett, Yarlington Mills, Bulmers Norman, Douce Moen, Rouge Duret, Petit Jaune, Douce Coet Lignee, Medaille D'or and the very best of the local wild trees, grafted on nursery stock.
We make old world and new world ciders. The idea for a cidery was born when we tasted French Cider for the first time. We loved the freshness and the complexity of these ciders.
We also make North American ciders, not bound by tradition and free to experiment with many different ingredients.
The cidery is the brainchild of its founder, Sebastian Manago. He fell in love with ciders when he studied in France. The operations manager is Bryan McCracken. He can turn any crazy idea into reality.
We are dedicated to creating a true Prince Edward Island terroir cider. We use apples that are locally grown or found. Found? Our Nomad Cider is made 100% from wild PEI apples that have adapted over generations to this climate and soil.
We believe that good things come when they are done slowly. From pressing, to fermentation to resting, our ciders take time; usually 6 months between picking and bottling.
From the owners of the apple trees we pick to the customers who buy our cider, we are a community who value each others contribution. We believe in the value of these connections and the spirit of community they create.
The Double Hill Method
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