Somerset based Pilton make whole juice sparkling cider using the old English method of keeving, an artisan method for making naturally sweetened cider. The apples are collected from traditional cider orchards in and around the parish of Pilton and ferment slowly for six months in a cool Victorian era cellar before bottling.

This super tasty cider is made by soaking grape skins in fermenting keeved cider for three weeks. The skins are strained off and the cider allowed to re-ferment and then mature for six months, before being blended with naturally sweet new season keeved cider.