Dry still Moravian cider.
Apple Varieties: Mothers, Spartan, Minister von Hammerstein
All of the Utopia cider is fermented only with spontaneous wild yeast in 225 liter oak barrels with zero sulfur added. From the fall through the spring these wild yeasts ferment the cider to dryness, and then starting in the summer, wild cultures of lactic acid bacteria work on the cider, reducing the sharp malic acid, adding subtle levels of acidity and complexity. The barrels do not need to be cleaned with sulfur because they are emptied only when the next vintage of juice is ready to go in them, thus they remain in constant use. They bottle the ciders without fining or filtration, and they are allowed to rest and mature in bottle alongside the barrels. The total production is 14,000 bottles per year.