Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com

Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com

Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com

Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com

Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com

Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com

Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com

Rhode Island Greening is one of the United States’ oldest apple varieties, discovered circa 1650, as a chance-seedling, in Middletown, R.I. It held one of the longest reigns amongst the most desired apples in the US for over 200 years, still regularly available in markets up until the 1930s. Loved for its dynamic flavor and structure it was a vital culinary apple for centuries and blended in cider for acid and aroma. The best of this variety is captured early, and this year’s was caught at the tail end of its primary peak, arresting the subtle, green-toned florals and long elegant texture.

Cider/Cider is a bottle for any and every occasion. It’s light enough to accompany brunch, refreshing enough to pound on a hot day, elegant enough to start a special meal, and versatile enough to study alone. Fermentation takes place in stainless steel, with brief aging on its lees before bottling without fining or filtration. The varieties showcased in Cider/Cider each year highlight the native US varieties, once celebrated but becoming increasingly rare, which mark the beginnings of quality for cider production amongst the region's various heirloom cultivars.

https://schatziwines.com