Newtown Pippin apples are hand-picked, pressed, slow fermented and aged in neutral red wine oak barrels. Not cutting any corners we bottle condition, rack, riddle and disgorge in the traditional champagne method. Honeydew and fresh apple notes. A bright acidity underlies crisp apple flavor layered with hints of pineapple that finishes in a velvety mouthfeel.
The Newtown Pippin is one of the first apples grown in the U.S. The first Newtown Pippin was harvested in 1730 on a farm in Newtown, Long island from a tree that sprouted from a random apple seed, or “pip”, (hence the surname “pippin”) brought over from England, possibly as early as 1666. The flavor is tart, balanced between sweet and acidic, honeyed with notes of pineapple.