100% Grass Fed & Properly Free Range
Slow Grown, Speedy Delivery
Wilding Cider, Ditcheat Hill
Wilding Cider has emerged as one of the very best fine cider makers in the country, producing ciders of real quality that perfectly capture their terroir.
Ditcheat Hill is a reimagination of a 'field blend'. Instead of everything going into one tank, 'orchard selections' are harvested, where a one-tank blend is made up using the best fruit from the orchard in proportions which seem to make sense for balance while reflecting the identity of the orchard.
The apples are picked from the ground and left to mature and fully ripen before pressing, and then fermented gently and slowly with wild yeasts, no sulphites and plenty of time.
The result is full bodied and complex, a voluptuous and well balanced expression of Somerset cider and a reflection of what we think is extraordinary terroir.
Ditcheat Hill is lightly sparkling, elegant and sweet with lots of fruit and a tickle of sharpness. On the nose, you'll find aromas of fresh apple.
750ml ABV 4.2%
Store in a cool dry place and drink by use by.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Wilding are orchard cider makers and farmers, based in Chew Magna, North Somerset. They grow mostly Somerset cider apple varieties in traditional orchards, managing them in a careful organic way.
After some years of hobby cider making Wilder went full time in 2018 and scaled up production to 6,500 litres with fruit from their own 4.5 acre orchard and three other orchards around Somerset.
The apples are picked from the ground in the old way, left to mature and fully ripen before pressing, and then fermented gently and slowly with wild yeasts, no sulphites and plenty of time.
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