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.

Cider made from 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.

"First edition of Oh la la la cider. Apples harvested in 2021. We went on a roadtrip to Normandy to get real ‘cider’ apples and picked locally apples in Belgium of old varieties. This dry cider was barrelaged in wine barrels that had mead or beer before and then they got sour berries (Red currant, blackcurrant, raspberry, blackberry, sour cherries, blueberries) added."

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

"Red Wine Barrel Aged Mead with Blackcurrant - Vanilla. Part of the small batch Experimead Series.". Limited to 96 bottles.

Mead aged in Whisky barrels with cinnamon, part of the small batch Experimead Series. Barrels used: Glenfiddich, Teaninich, Dalmore - Clynelish. Limited to 120 bottles.

Mead aged in Whisky barrels, part of the small batch Experimead Series. Barrels used: Glenfiddich, Teaninich, Dalmore - Clynelish. Limited to 90 bottles.

"Mead with European Blueberries (Billberriy) part of the small batch Experimead Series." Limited to 90 bottles.

26 months White Porto Barrel Aged Mead with Vincotto Originale from PianoPiano.

"White Port 2 year barrel aged mead 15%-pure mead aged on white port barrel."

Mead with cherries aged for 6 months in Barbedos red wine barrels.

Mead aged for 4 months in Jim Beam barrels.

Mead with vanilla aged for 7 months in Barbedos Bourbon barrels.

"spontaneous fermented applejuice became cider, during and after fermentation honey was added."

"8 months red wine barrel aged natural cherry wine"

Spontaneous fermented cider aged with blackcurrants.

"After experimenting and based on experimead#3, this is our newest mead of our standard range. Many kilo's of blackcurrants married with mead and aged for 10 months in a red wine barrel. It's also one of the best songs of our good friends from the band Mooneye."

Barrel aged dry cider of spontaneous fermentation. Harvest 2021. Blend of Normandic organic cider apples with local handpicked old varieties. Wine barrel aged (3 months)

"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."

Small scale collab between De Mederie & Alvinne. A blend of Bourbon B.A. Cuvee de Mortagne (Quadrupel) with Red wine B.A. Cherry mead

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.

Natural wine made w. Ull de Lebre, Sumoll & Parellada 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."