Hard cider with tea and Chai spices (tea with cardamom, clove, cinnamon, ginger and vanilla).

Hard cider with ginger and lemon juice.

The granite cuvée comes from a granitic soil that offers a big character with good minerality. It is the expression of very old trees pears (300 years) measuring 20 meters high who never saw a drop of chemical treatment. 17 varieties of pears carefully sorted and divided into identical quantity make up each year, in order to receive the identity of the vintage, this wine.
Eric Bordelet area, is located in southern Normandy, on the massif Armoricain in an extension of the Domfrontais on the borders of Mayenne and Orne.

Cider made from organic apples.

Cider made from organic apples.

Cider made with Méthode Champennoise.

Cider aged in Calvados barrels.

Braggot aged in Linie Aquavit barrels for two years.

BA Still Mead with loads of cherries

Black Currant Session Mead.

Blackberry. Semi dry, no carbonation and a lot of wine flavors. Half of the mead is barrel aged in used red wine barrels for two years and the rest of the mead is fermented in new oak barrels. It was blended a few month ago and now it's ready to be served. It has a balanced sweetness from the honey, nice fruitiness from the blackberries and a lot of oak from the barrels.

Raspberry Session Mead.

Peach Session Mead.

Sparkling Cherry Pineapple Mead

Number one rated cider. Blueberry Cider (Apple cider with blueberry juice).

Blackberry, Blueberry and Raspberry mead aged on Tahitian Vanilla Beans.

Fermented drink lmde with "Cormes" from very old Sorbus Domestica trees.

Session mead with blood orange, dried lime fruit and coriander seeds. Carbonated.

Semi-sweet mead aged on tahitian vanilla beans and aged in new american oak.

100% bitter apples were used. First fermentation with local indigenous yeast, then with sugar and selected yeast. Bottle conditionned.

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

Vintage hand crafted apple sparkling wine from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Vintage hand crafted strong dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Dry Cider matured in French oak cognac casks.

Natural farm pressed dry cider fermented with wild yeast and dry-hopped with Simcoe hops.

"A classic bottle fermented sparkling wine made of fresh apples, flowering quince and local honey. A festive drink with strong nordic character."

"Made in deep winter by freezing the apple juice before fermentation starts. This concentrates the rich, intense flavours and reflects the sweet and tart character of late ripening Estonian apple varieties." Fermented with wild yeats and matured in oak barrels.

Hand crafted medium sweet cider flavoured with in-house brewed mix of natural cinnamon, cardamom and nutmeg. Bottle fermented for at least six months according to traditional method, then disgorged and flavoured.