Winesap apples are one of America’s oldest cultivars, dating as far back as the late 1700s. Settlers prized the “Wine-sop” for its versatility, its long storage life, and (of course) for making cider. This version of Winesap was bottle conditioned, offering a softer, more creamy mouthfeel due to natural carbonation. Enjoy on its own, or paired with pork, cheese, spicy thai or charcuterie.