Vintage 2024
ABC+
petillant
2024
Apples Berries Cherries.
This fruit bomb is our “anargistic” cider interpretation of a traditional Belgian old kriek: a blend of aged cider, young cider, and red fruit. The result is a dry drink bursting with cherry aromas. A charmer for gueuze lovers, while its fruitiness will appeal to a broader audience. It is also a beautiful drink for food pairing.
The base is a 2023 cider made from old apple varieties such as Reine de Reinette, IJzerappel, Schone van Boskoop, and Jacques Lebel. In November 2024, we pressed in juice from Gloster and Winston apples.
After fermentation, the cider matured quietly until the summer of 2025, when we added fresh small fruits from our permaculture garden: wild sour cherries, red and yellow raspberries, blackberries, blackcurrants, wineberries, aronia berries, and various cherry varieties. The ABC+ was finally bottled in October 2025 using the bottle-conditioning technique. For this, we pressed fresh juice and added a small amount per bottle at bottling time, allowing a natural secondary fermentation in the bottle.
Already perfect as a fruity, fresh and tangy summer aperitif. Those who choose to age it will be rewarded with rounder, riper fruit aromas and softer acidity.
Chill the bottle well in advance and open it carefully — the ABC+ can be quite lively.
75cl
Max. abv 6,3%.
Ciderella!
petillant
2024
A blend of our aged AP ’24 (apple & pear) with six varieties of mirabelle plums and a touch of damsons.
A crisp, fruity cider. When tasting it, you may think of a soft gueuze, a fresh orange wine, summer fruit, and Napoleon candies. The light almond notes complete the palate.
After fermentation and maturation of the AP ’24 (see below), we added fresh 2025 mirabelle plums for co-fermentation and further aging.
Ciderella! was bottled using the bottle-conditioning technique. For this, we pressed fresh juice to add a small amount per bottle at bottling time, creating a natural refermentation in the bottle.
As always: made from unsprayed local fruit, unfiltered, naturally fermented, handcrafted, compostable label, and ZERO additives.
75cl.
Max. abv: 6,5%.
AP
petillant
2024
The new version of our popular apple-pear blend. In addition to apple varieties such as Keuleman, Cox Orange Pippin, Court Pendu Rouge, Jacques Lebel, and various reinettes, the base of this blend contains around 20 different pear varieties. From soft, sweet summer pears to late-ripening, rock-hard, bitter “spitters”. Almost all of them come from old to very old trees (including 50-year-old espalier fruit trees) from the region.
Like the AP ’23, the AP ’24 is an easygoing, fruity, and accessible drink. Full-bodied, complex, and dry, yet with the illusion of a subtle sweetness from the pear—beautifully balanced with the citrus acidity of the apple.
After 10 months of fermentation and maturation, the AP was bottled in September using the bottle-conditioning technique. For this, we pressed fresh juice to add a small amount per bottle at bottling time, creating a natural refermentation in the bottle.
With part of the AP, we also made a blend with mirabelle plums: the Ciderella! ’24.
Available in 75cl bottles.
Max. ABV 6.3%.
A-9
petnat
2024
A blend of heritage apple varieties that forms an ode to the season.
The juice was pressed from October through December, and the cider was slowly built up in the tank. Each pressing therefore created a new “layer of flavour.”
The combination of mid-late and late-ripening fruit results in an elegant, fruity, dry, and complex cider. Notes of orange, passion fruit, strawberry, and creamy mango are beautifully balanced with fine bitterness and citrus acidity. Among others, you will find Jacques Lebel, Court Pendu Rouge, Schone van Boskoop, Gloster, Winston, Keuleman, and Double Bellefleur in the A-9.
In March, the cider was bottled using the méthode ancestrale, allowing for a natural refermentation and nine months of aging on the bottle. A more than worthy successor to the A-3 from 2023!
Available in 75cl bottles.
Max. ABV 6.5%.
Coming soon & in the making
What can you expect in the coming months, and what is currently maturing?
Pider – a special blend of pear and apple, of which part was bottled sparkling and another part was aged in an amphora.
A-1 ‘sur lattes’ – a 100% apple cider that has been aging on laths since 2022. Non-dégorgé, refined and elegant.
Soon we will bottle the first co-fermentation of cider with gooseberries.
During the winter of ’24/’25 we experimented with ice cider. Just like ice wine, this is a concentrated, sweet, and complex “dessert wine.” We used the traditional method: cryo-extraction. The whole apples are left to freeze, either in a freezer or through natural cold (we gladly made use of natural freezing temperatures). Once partially thawed, they are pressed into a clear, divine, sweet syrup. The water remains behind as ice crystals. This ice cider is currently maturing.
