"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.

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

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.

Dry Cider matured in French oak cognac casks.

Natural farm pressed dry cider fermented with wild yeast and dry-hopped with Simcoe hops.

"A classic bottle fermented sparkling wine made of fresh apples, flowering quince and local honey. A festive drink with strong nordic character."

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.

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

Vintage hand crafted medium dry cider 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.

Naturally fermented in oak barrels.

Semi-Sweet cider made from hand picked organic apples. The cider is aged for 6-8 months in oak barrels.

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

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilée aged for two months in Whiskey barrels.

"A dry cider for which apples are collected directly on the territory and in the vicinity of the Memorial Museum-Reserve A. S. Pushkin «Mikhailovsky». Part of the apples are collected in the garden of the house in which lived Valery Karpov, alias Markov from "Reserve" Sergei Dovlatova. For ABANAMATA, we squeezed juice from Antonovka, Melba, Kitai and Lesuga (called the wild apple in our area)."

"Wild yeast fermented dry cider."

Naturally fermented in oak barrels.

"Cider with a gradient in stylistics "gose", prepared with imported Latin elements - jalapeno pepper and lime. It affects three main taste regions: sour, salty and spicy.
The Cider Gose in our series of experiments stands alone - not so often even among modern-style ciders meet the addition of salt."

"Hop point: Citra is a 2019 crop of spontaneous fermentation from the Northwest, combined with the proven succulent Citra cider chilling that gives a resin finish and aroma à la Sauvignon Blanc."

"The dry cider from the apple harvest of 2019, with the delivery in the bottle according to the technology pétillant naturel, without the addition of exogenous sugar, and as a dried liqueur we applied crioconcentre (an extinction, resulting in the removal of part of the liquid from the freshly squeezed apple juice). Only 100% of the apple!"

"Apple cider, made from fruits grown in the gardens and orchards of the North-West region. It has noticeable tannin and pronounced sourness."

"Apple cider, made from fruits grown in the gardens and orchards of the North-West region. It has noticeable tannin and pronounced sourness."

"Spontaneous farmhouse cider made from apples and pears of local field orchards. Macerated on organic Dornfelder and Riesling pomace. Fresh, fruity strawberry fun with taste evolution. Fermented in red wine 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."

"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 60% Apples and 40% quince of local field orchards. Fresh, fruity and with a pronounced acidity. Varieties : Belle de Boskoop, Winterglockenapfel, Portugieser and Konstantinopeler. Fermented in oak barrels for seven months. Harvest of 2020."