Since 2008, we have been working with Natuurpunt Borgloon and the National Orchard Foundation to make natural ciders.
All our ciders are made without the addition of additives and culture yeast.
We only use standard apples from non-sprayed orchards. By giving these apples a value, we help preserve biodiverse standard tree orchards in Haspengouw.
In 2019 we planted a small orchard with 10 different old apple varieties.
Apples are an ideal companion for many experiments.
For example, we experiment with combinations of elderflower, cherries, raspberries, wild hops, ...
More information about these experiments will follow soon.
Apples & Pearls
High stem apples
Traditional method
Not filtered
Endogenous fermentation
Brut nature
8.5% vol.
Metis
High stem apples - Chardonnay co-fermentation
Traditional method
Not filtered
Endogenous fermentation
Brut nature
8.5% vol.
Métis apple-Chardonnay/Sauvignon Blanc
High stem apples - Chardonnay co-fermentation
Traditional method
Not filtered
Endogenous fermentation
Brut nature
8.5% vol.
Cider apple - hops
High stem apples - Groenebelle hops
cider method
Not filtered
Endogenous fermentation
Dry hopping
6% vol.
Cider apple - elderflower
High stem apples - elderflower
cider method
Not filtered
Endogenous fermentation
Infusion with fresh elderflower
6% vol.
Cider apple - raspberry OLD
Hoogstamappels - 10 year old raspberry wine
cider method
Not filtered
Endogenous fermentation
Blend with 10 year old raspberry wine
6% vol. VERY ACID