Danielle LeCompte (who is from Houma!) and her partner, Patrick Collins, make cider and wine in a shared warehouse just outside of Charlottesville. Patrick and Danielle glean from mostly-long-abandoned orchards around Virginia. The ciders ferment and age in barrel, flex tank, and glass demijohn. Carbonation happens in bottle and is obtained using the addition of the cider’s own reserve yeasts (think starter culture) and organic sugar or by bottling the cider before fermentation is complete. In both cases, the ciders are hand riddled and disgorged.

Links to more info about Patois: