THE first bud burst on the fruit trees marks the start of a cycle that Joe Hartle has honed to produce one of the finest ciders in the region.

Joe launched the Purbeck Cider Company in 2006 and he is now producing 200,000 litres a year.

His best-selling Dorset Draft is even sold in London, Somerset and the West Country.

“I’ve always liked cider – I prefer it to lager.

“More people are drinking it now – the days of old scrumpy are long gone,” says Joe.

“This is much better quality.

“Everything is natural and not from concentrate.

“It is a British, home grown, natural product and made from a single press of apples.”

Joe used to work as an events manager for his parents, who run the Purbeck Ice Cream company, which is based on the same farm near Wareham with views of Corfe Castle.

After a trip to New Zealand he decided to set up his own business.

His parents were growing apples for a cider sorbet, which gave Joe the idea of developing the orchard.

“There are not many orchards near the sea because of the salt, so you have to plant a particular type of fruit tree,” he explains.

“At the moment I’ve got around eight acres but I would like to expand to at least 20 acres.

“I’m always looking to upscale up the business, which would help to create more jobs for local people.

“I currently have two people working for me and will be taking on a third person in a few weeks.”

Joe also has plans for a cider shack, a small bar at the farm which would be open on Fridays and Saturday early evenings later this summer. At the moment though, his main source of income is from his sheep farm.

For in-between pressing, blending and bottling his beverages, he has a herd of 360 sheep.

“It’s a busy time of year at the moment as 250 of them are lambing.

“It is also an important time of year for cider making,” he explains.

“As with everything in life, it is all in the preparation.

“If we look after the trees now, we will get a good crop later in the year.

“With real cider, the better quality of fruit, the better the end product.”

It’s a labour-intensive process, which will culminate in pressing from October to December before the cold fermentation process starts.

Joe also enjoys experimenting with different flavours and has just produced Dorset Blush, a lightly sparkling cider with berries.

He adds: “There is always something going on and there’s always plenty to do.

“I’m going to keep reinvesting in the business because the demand is there.

“I never thought the day would come when I was selling cider to Somerset.”