Wilding cider

Wilding Cider, run by Sam and Beccy Leach, is a highly respected natural cider producer based in Chew Magna, North Somerset, UK. They are part of a movement bringing artisanal, terroir-driven cider into the same conversation as fine wine. Their philosophy is rooted in regenerative farming, respect for traditional orchards, and low-intervention cidermaking.

Bio Expansion:

Sam and Beccy Leach began Wilding Cider in 2018, scaling up from a hobby born out of their background in the restaurant world (Sam) and as a sommelier (Beccy). This blend of culinary and wine expertise deeply informs their approach to cider. They are dedicated orchard cider makers and farmers. Their home farm and orchards are certified organic, and they actively practice regenerative farming. This involves nurturing the soil health and biodiversity within their traditional orchards, primarily growing Somerset cider apple varieties.

Their cidermaking process is intensely natural and low-intervention:

• Fruit Sourcing & Preparation: Apples are hand-picked from the ground, ensuring optimal ripeness. They are then allowed to "sweat" (mature in sacks or heaps) to further develop flavors before milling.

• Maceration: After milling, the pomace (crushed apple solids) is often macerated for around 24 hours. This allows for tannin oxidation, which enhances color and tannic structure in the final cider.

• Pressing: They use a hydraulic rack and cloth press to extract the juice gently.

• Fermentation: Fermentation is done predominantly in stainless steel using wild yeasts naturally present on the apples and in the cellar. Crucially, they add no sulphites at any stage of the process.

• Maturation: Wilding ciders undergo long, slow ferments and extended maturation, typically spending a year in the bottle before release. This lengthy process ensures stability and allows the complex flavors to develop fully.

• No Interventions: They strictly avoid pasteurization, fining (using agents to clarify), or filtration, ensuring the cider retains its natural character, complexity, and often a slight haze.

• "Rural Method": For some sweeter ciders, they employ what they call the "Rural Method." This is an energy-efficient, traditional approach utilizing cold winter fermentations (natural temperatures slow down the process) and naturally low nitrogen content (from unfertilized orchards) to retain natural sweetness without intervention.

The result is a range of complex, balanced ciders and perries that truly express the Somerset terroir, with a focus on purity, sustainability, and authentic flavor.