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.

Natural sparkling rhubarb wine

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

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.

Naturally fermented in oak barrels.

Cider aged in Calvados barrels.

"Spontaneous Farmhouse Cider made from 60% Apples and 40% Pears of local orchard. Fermented in oak barrels for six months. Harvest of 2020."

"Spontaneous Farmhouse Cider made from Apples and Pears of local field orchard. Fermented in oak and cherry wood barrels for six months. Harvest of 2020."

Naturally fermented in oak barrels.

"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."

"Wild Cider (Jonagold - Reinette origin Lendelede) matured for 16 months in Bourbon barrels with the addition of wild honey"

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

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

"We pressed and naturally fermented the aromatic Doyenné du Comice pears, without adding any sulfites or enzymes. To finish it off we put this cider on oaken barrels for 5 months. As we did not add any sulfites, Perry turned out quite a bit more sour than you might expect of a pear cider, super refreshing with lovely citrus tones. A cider with a lot of flavour, perfectly made to serve cold on a sunny day. "

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.

Cider with roasted buckwheat

Perry with ginger

Cider with chestnuts

Mulled Apple wine (needs to be warmed before drinking)

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

Spontaneous fermented cider aged with blackcurrants.

"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.

Merry Christmas!

Hard cider with ginger and lemon juice.

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

Blueberry. BBD is 22/03/2024

Raspberry Session Mead. BB is 09/21

Passion Fruit, Melon and Black Pepper Session Mead. BB is June 2022

Peach Session Mead. BB is June 2022

Cranberry, orange and lime Session Mead. BB is June 2022

"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."

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)

"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."