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.

"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."

"Barrel aged apple cider with raspberries"