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

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.

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

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilé and further aged with cherries.

"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 with Riesling and Pinot Gris Pomace. Limited to 586 bottles.

"First edition of Oh la la la cider. Apples harvested in 2021. We went on a roadtrip to Normandy to get real ‘cider’ apples and picked locally apples in Belgium of old varieties. This dry cider was barrelaged in wine barrels that had mead or beer before and then they got sour berries (Red currant, blackcurrant, raspberry, blackberry, sour cherries, blueberries) added."

Spontaneous fermented Blueberry cider. "Harvest 2022. Bend of Normandy Organic cider apples & handpicked local old varieties."

Spontaneous fermented cider aged with blackcurrants.

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)

"Cider macerated with Pinot Noir pomace. Spontaneously fermented & barrel aged. The grapes were pressed, the pomace was macerated on cider from season 2022. The grape juice was co fermented & barrel aged with apple juice from season 2023 and released a few months later. In collaboration with Lovulum, Illegaal, Domaine Montaillant for Restaurant Savage in Brussels. Part of the 'Flat Tire Series'. Wine from Pinot Noir by Domaine Montaillant, Beer with Pinot Noir by Illegaal, Cider with Pinot Noir by De Mederie & Lovulum."

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.

"The Oldest Ferments

This bottle is the result of the fermentation of
fruit - grain - honey

This Symbiosis is a delicate assemblage of
cider - lambic - mead

A wild, yet tender blend.

Fermented, aged & 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."

"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"