Marc Serafino started out making cider at home, just for the fun of it. With DV co-owner Jenny Abalos, the former chef would throw parties for friends, pairing boozy, home-brewed ciders with multi-course dinners. When the batches started to get bigger and the pair found they couldn’t get enough cider apples to suit their needs, they took things into their own hands and, in 2014, moved to Darraweit Guim and planted 2350 apple trees.

These days, Serafino tends the trees as the orchardist and produces true farm-to-table cider on-site. The style is pitched as a little more approachable than the bone-dry French and English styles, combining the structure of traditional cider apples with the juicy brightness of pink lady.

The standard range includes the French oak-aged Fully St’oaked, an easygoing apple and pear combo and an aromatic cider spiked with citra hops for a passionfruit and elderflower flavour profile with just a little bitterness. There are also seasonal variations such as the potent, sour apple-and-rhubarb combo Rhubarbarella, and a coffee-infused cider inspired by Serafino’s love of dark beers.

Visitors are welcomed on weekends to sit amongst the rolling hills of the orchard and sample the full range at the cellar door, DV Cider House. The white, all-weather marquee bar also includes a whisky bar showcasing collaborations with local distillers.

DV runs its own food truck on-site, which serves cider-friendly dishes including nachos with homemade chilli con carne; LA-style prawn burritos with avo and mango salsa; and Philly cheesesteaks.