"Barrel aged apple cider with raspberries"

"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."

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

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

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.

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

"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 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 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.

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

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.

Naturally fermented in oak barrels.

"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!"

Barrel Aged cider made with these varieties: Sebin vert, Sebin paquet, Sebin jaune and Sebin carré

Mulled Apple wine (needs to be warmed before drinking)

Spontaneous fermented cider aged with blackcurrants.

"Ciderkin made from the late apples, pears and quince of local field orchards. For this concoction, the pomace is mixed with well water, macerated for three days and then pressed again. Fresh, fruity and with a natural carbonation. Harvest of 2021."

"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.

Spontaneous fermented cider aged for 9 months in red wine barrels and matured with blueberries.

Spontaneous fermented cider aged for 9 months in red wine barrels with honey.

Spontaneous fermented cider aged for 9 months in red wine barrels and matured with blackberries.

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