Our ciders and apple juice are naturally pure, with no added yeast, sulphites or sugar. They also remain unfiltered, to preserve all their natural goodness and flavour. We may be traditional and purist in our thinking, but all our processing is carried out in a modern, purpose-built food hygiene room. We make 7,000 litres of cider and about 2,000 bottles of apple juice each year and intend to remain a relatively small producer with a strong emphasis on quality and customer satisfaction. For this reason we no longer enter competitions - success brought too much demand! Barrels of our ciders find their way all over the UK and our bottled ciders and Llangovan Apple Juice can be found in a number of local stores, cafes and restaurants.

About Springfield Cider

Springfield Cider was established in 1998 with the planting of 27,000 bush cider trees in 110 acres of beautiful Monmouthshire countryside. The orchard is unsprayed and, wherever possible, is designed to encourage natural habitats to develop.

We have also created a number of natural wildlife ponds in some of the wetter areas of the orchard.

In 2005 we tried our hand at making cider and apple juice, using only the apples from our own orchard. The results have been very rewarding and it seems that others think so too. We have won True Taste of Wales and Great Taste awards and, in 2007 and 2010, were judged by our peers to have produced the Champion Cider of Wales. To crown it all, in May 2013 our Wobbly Munk cider was voted Champion UK Cider by CAMRA.

The apples we press are all hand-picked from our own orchard with additional inspection before bagging. The apples are sorted into mesh bags and then kept on pallets in cool and dry storage for two to three weeks before pressing. The fruit is then thoroughly washed before being pulped and pressed. We rely purely on natural yeasts for fermentation and use no brewing aids or additives at any stage. Fermentation is slow and steady and none of our ciders will be ready for consumption until at least 18 months after pressing.



South Wales Argus