The Living Cider — Born from Patience, Gravity, and the Hands of Nature
- Attila Vizi, the @winefundamentalist
- Nov 7
- 1 min read
The foundation is always the fruit — often rare or old, indigenous varieties like Goldrush, Sirius, Húsvéti Rozmaring, or Batul. Sometimes pears, quince, or sour cherries join in, and every now and then, even the skins of the Pinot Noir find their way into the mix — creating a delicious, playful cross-over we call Mischung.
After milling, the mash macerates overnight on the skins, taking in color, aroma, and depth before it begins to ferment — spontaneously, with its own native yeasts.
No added sugar, no added yeast, no sulfur, no concentrate, no intervention. Just fruit, air, time, and love — always guided by respect for nature.
All our ciders ferment and age in amphoras. Clay brings balance, texture, and harmony.
We bottle before primary fermentation is complete, resulting in gentle, natural bubbles — méthode ancestrale, or PetNat. The result is a living cider, born from patience, gravity, and the hands of nature — with the maker quietly in the background.
