"In collaboration witg Domaine Achiillée from Alsace, we macerated their damson plus with our young and old lambics. The blend underwent a six-month maceration."

"Blend of young & old lambics, with wine from beetroot. The beets were carefully selected and harvested from our own field. This blend consists of wood aged beet lambic and beet pomace from maceration. Fermented, aged & bottled on the farm."

"The Craft : For Ravendel, we work with two rhubarb varieties from our friends at organic farm ’t Neerhof in Dilbeek. The rhubarb macerated for seven months in a blend of one, two and three year old barrelaged lambics. Ravendel was then briefly infused with French lavender from the high altitude fields of Provence.

Experience : On the fresh and saline acidity of rhubarb, the soft floral notes of lavender dance. The interplay is light, aromatic and refined, with an elegant and fresh finish."

"Maceration of lambics with mirabel plums from Lorraine and apricots from the Rhône valley. Macerated separetely, aged toether."

"Pecharina is a blend of French vineyard peaches and nectarines from the Rhône Valley. Fruits from three distinct harvests in August and September were processed using our double maceration method, maximizing fruit extraction and creating optimal conditions for an elegant wild fermentation.
An expressive cuvée showcasing peachy aromas, a juicy mouthfeel, and an elegant acidity. A complex and forward fruit experience that continues to evolve gracefully in the glass."