Natural sparkling rhubarb wine

Dry Sparkling perry made with 100% fresh local pears.

"The Original Jaanihanso HQ Brut was in 2020 selected to be the official Presidential Reception Sparkling for the Independence Day Festivities, and in 2021 the same drink was awarded the Best Estonian Sparkling Wine by the Sommelier's Association organised grand competition. In this non-alcoholic version we have used dealcoholised Jaanihanso apple wine and added fresh organic flowering quince juice, organic apple juice and some real local honey."

"Summer (in French “été”) signifies pleasant leisure, soaking up the sun, as well as accumulating the emotions of balmy evenings and white nights. If this feeling were to be transformed into a summer drink, it would be a light Estonian-style rosé, made with rhubarbs, summer apples, and blackcurrants. Definetily not too sweet. Alcohol removed through distillation"

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.

Mulled Apple wine (needs to be warmed before drinking)

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.

Natural sparkling black currant wine. Organic.

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilé and further aged with cherries.

Cider made with Méthode Champennoise.

Cider aged in Calvados barrels.

"Ciidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork")." Made with organic apples.

Red Light Wine, Beaujolais style with Pinot Gris 2022 and Dornfelder 2023. Limited to 539 bottles.

Orange Rosé complex wine made with 80% Pinot Gris and 20% Gewürz. Limited to 294

Orange Wine. unfiltered, containing nly natural sulfites. Semi-carbonic maceration. Limited to 606 bottles.

30% Dornfelder (Germany) & 30% Riesling (Germany). unfiltered, containing only natural sulfites. Limited to 420 bottles.

70% Muscaris & 30% Pinot Blanc. unfiltered, containing only natural sulfites. Limited to 940 bottles.

Cider with Riesling and Pinot Gris Pomace. Limited to 586 bottles.

Spontaneous fermented Blueberry cider. "Harvest 2022. Bend of Normandy Organic cider apples & handpicked local old varieties."

"8 months red wine barrel aged natural cherry wine"

"Cider macerated with Pinot Noir pomace. Spontaneously fermented & barrel aged. The grapes were pressed, the pomace was macerated on cider from season 2022. The grape juice was co fermented & barrel aged with apple juice from season 2023 and released a few months later. In collaboration with Lovulum, Illegaal, Domaine Montaillant for Restaurant Savage in Brussels. Part of the 'Flat Tire Series'. Wine from Pinot Noir by Domaine Montaillant, Beer with Pinot Noir by Illegaal, Cider with Pinot Noir by De Mederie & Lovulum."

Natural wine. Variety: Trepat. Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Natural wine. Variety: Parellada; Origin: MCal Garrigó / Alt Camp;

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Natural wine. Variety: Xarel·lo; Origin: Sant Pere de Ribes (Garraf); Soil: Calcareous, clay.

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Naturally fermented in oak barrels.

Naturally fermented in oak barrels.

"Apple cider from the organic high-stem orchard of Thurgau. Spontaneous cofermentation with Gamay grapes."

"Apple cider from the organic high-stem orchard of Thurgau. Spontaneous fermentation. "

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

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.

"Blend of honey wine, young and old lambics with blackcurrant maceration. Blackcurrant "Bentron" from Belgian organic cultivation. Honey wine from spontaneous fermentation, aged for 8 months in barrels. Fermented, aged, and bottled on the farm."

"Aged 17 months in barrel. Young cider from Pajotse standard orchards. 6 months aged in barrel. Old cider brings structure and tannin. Young cider brings aroma and acidity. Fermented, aged & bottled on the farm."

"Blend of cider & wine from Cannonau grapes. The Cannonau di Sardegna is a unique Sardean grape. These organic grapes are grown by our friends from Cantina Pusole in Sardinia. The wine ripened along with our Pajotse cider. Fermented, aged & bottled on the farm."