Longueville House Cider's range has earned a reputation of quality - rapidly becoming a major hit in many restaurants and licensed premises throughout Ireland, U.K. Europe and The U.S.A. (O'Callaghan's Irish Cider available in the U.S).
Our crop of Dabinett and Michelin apples are harvested in late October, once picked the apples are crushed and pressed in the Cider Mill on the estate. The pressed juice is left naturally ferment over a period of two to six months, taking place as a result of the action of the wild yeasts, which are particular to the orchards and environs of Longueville. The newely fermented cider is left condition for a further 6 months resulting in a rich, amber coloured cider, full of character and flavour. There are no added sugars or sweetners (no chapalization) colouring's, additives, sulphites or preservatives used at any stage during the production and manufacturing process of the ciders. The entire process from growing the apples to the fermentation of the cider happens on the farm.