A crisp, dry, orchard-driven natural cider made from hand-picked organic apples and fermented slowly in amphora. Pure fruit, wild ferment, and nothing added — just the clean, mineral precision of amphora and the vibrancy of real cider fruit.

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Technical Information

A blend of organically grown and hand picked apples, crafted exclusively from fresh juice. No concentrates, no flavourings — only whole fruit.

Apple varieties: Goldrush, Crimson Crisp

Farming practices: organic

Certified: yes

Certification body: Biocont Hungária Kft.

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Cellar

Fermented spontaneously without any intervention in 750 liter tava amphora​

Nothing added, nothing taken away

Pressed: Yes

Disgorged: No​

Sulphites: No added sulphites

Fining (clarification): Unfined

Filtering: Unfiltered

Added sugar: Beg your pardon?

Maceration: Apples milled and briefly macerated on the skins to release aroma, texture, and natural tannins.​​

Pressing: Gently pressed pomace to preserve purity and structure.

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Vinification process:

After milling, the apples were macerated on the skins before gentle pressing.
The juice fermented spontaneously inside 750-liter Tava amphoras until the natural primary fermentation was complete.

Fresh apple must was added before bottling to initiate the secondary fermentation inside the bottle — creating a dry, naturally sparkling cider with fine bubbles, tension, and orchard purity.

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Bottling method: The primary fermentation process for the Goldrush and Crimson Crisp varieties has been completed. Before bottling, small amount of apple juice was added. The secondary fermentation then took place inside the bottle, resulting in beautiful bubbles.

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Made without the addition of: Yeast, concentrate, sugar, flavourings, carbon dioxide, or sulphites

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Suitable for vegans and vegetarians

Disgorged: No

L number: 

Alcohol: 7%​​

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Serving

Open well chilled with care, and enjoy!
Ideal serving temperature well chilled < 6 °C

1,000 bottles made with lots of love!

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Serving fun fact: Each glass offers a unique flavor profile depending on the amount of fine lees that you pour into it. We prefer the end, with a lot of lees! What's your preference?