Vintage 2023
paq
‘rouge’
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2023
A remarkable blend featuring no fewer than 12 different fruits, inspired by the traditional Belgian kriek.
In 2023, we pressed the juice of pears, apples, and quinces. After fermentation, the cider matured quietly until the summer of 2024, when we added fresh berries and stone fruits from our permaculture orchard: wild sour cherries, red and yellow raspberries, blackberries, blackcurrants, wineberries, aronia berries, and two varieties of sweet cherries.
Following this second fermentation, the cider underwent further bottle aging.
The result is a fresh, mature fruit wine with aromas of orange, strawberry, cherry, wood, citrus, and cassis. Gentle spice and subtle, rounded marzipan notes from the fruit pits intertwine beautifully in this ‘paq rouge’.
Unfiltered.
75cl
max ABV 6%
paq
‘Amfora’
2023
Our favourite combination of heritage fruit varieties, aged in an amphora: 10 pear varieties, 10 apple varieties, and 3 quince varieties. This cider was pressed throughout the autumn of 2023. After a year of fermentation and maturation in stainless steel, the paq — pear, apple, quince — was further aged in an amphora. The result is an elegant, rounded, wine-like blend in which the subtle sweetness of the pears, the gentle acidity of the apples, and the delicate aroma of quince are beautifully balanced.
This blend is also a tribute to the entire harvest season. We used both early-ripening, soft varieties such as Jefkespeer and Reinette Étoilée, as well as late-ripening, rock-hard storage pears and Keuleman apples. Each bottle was additionally sealed with 100% pure, locally sourced beeswax.
Unfiltered.
50cl
max ABV 5,5%
Ciderella!
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‘perlant’
2023
A beautiful blend of our matured ‘pider’ (pear & apple cider) with three varieties of Mirabelle plums.
After a series of experiments, we finally found our ideal combination. The result is a beautifully balanced hybrid that brings to mind a cross between a traditional gueuze and an orange wine.
This blend started with our further matured pider (ap ’23), made from more than 30 heritage apple varieties and 10 pear varieties, including wild pears. During a pressing season that lasted over a month, we built this blend layer by layer in the tank.
Following a slow fermentation throughout the winter months, the cider underwent a malolactic fermentation. Afterwards, three varieties of whole Mirabelle plums were added for co-fermentation, adding further depth and complexity to the final blend.
Unfiltered.
75cl
max ABV 6%
qap
still
2023
A distinctive blend of quince, apple, and wild pear.
A soft, light, wine-like cider with a long, elegant finish.
In November 2023, the quinces and wild pears were pressed together. After fermentation, the cider rested sur lie for a full year before being blended with a matured apple cider.
The result is an aromatic drink with notes of vanilla, refreshing cucumber, bright citrus acidity, grapefruit bitters, and a subtle natural sweetness.
Don’t be afraid to let the QAP age a little longer — it will continue to develop beautifully in the bottle.
Unfiltered.
50cl
max ABV 6,3%
QW
‘Amfora’
2023
This QW – Quince Wine – is made from 100% quince. Our annual ode to Cydonia oblonga. Before pressing, the quinces macerated for 24 hours. During winter, the juice fermented slowly for 7 months in sustainable stainless steel. It was then aged for another 4 months in amphora. This has produced a remarkable result.
The QW is an elegant, refined, fruity drink with a round, fresh, subtle quince aroma and the light minerality of the amphora.
Ideal as a unique aperitif, as a pairing with cheese, or…
Unfiltered.
50cl
max ABV 5,8%
ap
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sparkling ‘pider’
2023
A blend of more than 30 old apple varieties and 10 pear varieties, including wild pears.
Before pressing, half of the apples underwent 24 hours of maceration.
The blend was built up in the tank over a period of about one month.
After a slow fermentation during winter, this cider also underwent malolactic fermentation and was then bottle-conditioned with juice.
Unfiltered.
75cl
max ABV 6,45%
A-3
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pet’nat
2023
A blend of 25 old apple varieties that ripen late. The A-3 was pressed at the end of November after the apples underwent 24 hours of maceration. The cider overwintered in the natural coolness of our fermentation room and was bottled in March. Fresh, mineral acidity is dominant in this young cuvée.
The cider is produced according to the méthode ancestrale: at the time of bottling, a small amount of natural sugar remains in the juice. This creates a secondary fermentation in the bottle and a fine sparkle. Pétillant naturel, also known as pet-nat.
Unfiltered.
75cl
max ABV 6,8%
