The foundation is always the fruit — often rare or old varieties like Goldrush, Sirius, Húsvéti Rozmaring, or Batul. After milling, the mash ferments spontaneously with its own native yeasts — no additives, no intervention. Everything matures in clay amphoras, where balance and texture are born. Bottled before fermentation completes, it captures gentle natural bubbles — a living cider created through patience, gravity, and the quiet guidance of nature