Vintage 2023
QW
‘Amfora’
2023
We call this one Quince Wine – made from 100% quince. Our annual ode to Cydonia Oblenga.
Before pressing we allowed the quinces to macerate for 24 hours. During winter the juice fermented quietly for 7 months in a stainless steel vessel. Thereafter we let it age in an amphora for 4 more months. That resulted in someting extraordinary.
The QW is an elegant, fine, fruity drink, with a round, fresh and subtle aroma of quince and a light minerality thanks to the amphora.
Perfect to serve as a unique aperitif, as pairing with cheese, or…
Unfiltered.
50cl
max ABV 5,8%
ap
sparkling ‘pider’
2023
A blend of more than 30 old apple- & pear varieties, including crab apples.
Before pressing, halve of the apples macerated for 24 hours.
We build this blend carefully in the vessel. Meaning we added it layer by layer over the course of a month.
After a slow fermentation during winter, this cider also went through a malolactic fermentation.
Afterwards it was bottle conditioned with juice.
Unfiltered.
75cl
max ABV 6,45%
A-3
pet’nat
2023
A blend of 25 old apple varieties that ripen late in season. The A-3 was pressed late november after the apples macerated for 24 hours. This cider fermented slow and (naturally) cool during winter. In march it was bottled. A fresh, fruity mouthfeel and mineral acidity predominate in this ‘young’ cuvée. This cider is made according to the ‘ancestral method’: at the time of bottling there is still a little natural sugar present in the juice. This ensures a secondary fermentation in the bottle and a fine sparkle. Pétillant naturel or also called pet’nat.
Ongefilterd.
75cl
max ABV 6,8%
Coming soon and ‘bubbling’…
Most ciders of ’23 are still aging.
Our first amphorae are being used in that process.
Meanwhile we have been harvesting quite some fruit during summer to make blends with mirabelle plums, red fruit …
In addition we plan to disgorge a cider that has been aging for 2 years in the bottle already. Our version of a perfect local champagne.
