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Rose Hill Farm, in northern Dutchess County, traces its history back to 1798. Owned and run as a fruit orchard by the Fraleigh family for two centuries, the farm eventually expanded to include cherries, blueberries, peaches, raspberries, pumpkins, and winter squash in addition to apples. Bruce and Holly Brittain, along with Chris Belardi, purchased the farm from Dave and Karen Fraleigh and have maintained the Pick-Your-Own orchards since, while shifting to holistic growing practices and starting Rose Hill Ferments. Their line of wines, ciders, and multi-fruit co-fermentations began in January 2020, and their taproom barn space opened later that year. In a very short time, Rose Hill’s experiments with natural fermentation, long macerations, and skin contact have earned a dedicated following. This picnic-sized bottle of rustic cider is dedicated to the friendly pheasant who showed up at the cidery every day for some of the tasty apple pomace left over from the cidermaking process. Slightly tart and delightfully fruity, this wild-fermented sparkling cider goes down nicely on a sunny fall afternoon. Rose Hill suggests serving it slightly chilled in a pint glass.