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

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

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

"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." BBD is 15/10/2024

"Spontaneous Farmhouse Cider made from 60% Apples and 40% Pears of local orchard. Fermented in oak barrels for six months. Harvest of 2020." BBD is 15/10/2024

"Spontaneous farmhouse cider made from apples and quince of local field orchards. Fresh, fruity and with a prnonounced acidity. Fermented in oak for eight months. Harvest of 2021, blend no. 04-2021"

"Fruit wine made from organic blackcurrants and local apples. Notes of herbs, roses, berries, Gamay and black tea. Harvest of 2021, batch no. 01-2021."

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)

"Fruit wine made from organic plums and local apples. Fermented in a tank, finished in barrels for 3 months. Funky cider notes with plum skins. Harvest of 2021, no. 02-2021."

"Fruit wine made from organic plums and local apples. Fermented in a tank, finished in barrels for 3 months. Funky cider notes with plum skins. Harvest of 2021, no. 02-2021."

Fruit wine : apples, quince and aronia

"Cider from the 2024 harvest. After three months of barrel aging, pressed Chenin Blanc skins from the Loire Valley were added. Following four months of maceration, the skins were removed and the cider continued aging in an ex-red wine barrel for nine months until it settled into its final form."

"This rhubarb wine started in 2022 by pressing 3 varieties of fresh rhubarb and fermenting it in stainless steel. After 2 years it was barrel aged in an American oak barrel for another year."

"Mosaik is the first blend to feature fruit from our own vineyard, making it a particularly meaningful release for us.
The base is a cider made from apples harvested in a friend's orchard in Borgloon in 2024, consisting of approximately ten different apple varieties. The juice was fermented directly in a former red wine barrel and left to mature through autumn, winter and spring.
In September 2025, the cider was transferred onto pressed grape skins from our vineyard, including Pinot Noir, Zweigelt, Regent, Gamay, Chardonnay and Pinot Gris, where it macerated for three months. After gently separating the cider from the skins, it spent another three months maturing in barrel before bottling."

"100% top-quality native apple. Premium Quality guaranteed."

"100% top-quality native apple. Premium Quality guaranteed."