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.

"Spontaneus farmhouse cider made from 60% apples and 40% pears of local field orchards. Fermented in oak barrels for eight months."

"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."

Pecan apples, Maple, Tolosa

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."

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

Sparkling prickly pear session mead

Cider with chestnuts

Sparkling session mead with orange juice

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.

"Spontaneus fermented cider made from apples of local field orchards, fermented in american oak barrels for eight months."

"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!

Peach Session Mead. BB is June 2022

Raspberry Session Mead. BB is 09/21

"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"