All natural

Modern cider, or Natural Cider as we call it, is much like Natural Wine. It is produced with as little intervention as possible from the farmer, meaning only natural processes are used when pressing, fermenting, and conditioning. 

Our cider is made once a year after harvesting the season’s apples. The ripe apples are pressed to a must and the cider ferments over the winter and spring. In the spring, the cider is bottled, and after the second fermentation in the bottle, it is ready for release.
Just like wine, the weather affects the apples, and thus also the cider to a great extent, and there will be differences in taste of the “same” cider with unique characteristics from their location and vintage.

Most notably, the yeasts used to ferment the apple juice come from the air around our orchard and the apple skins. The fermentation reflects the terroir of Telemark and provides deeper, more complex flavors – all depending on the exact location where the apples (and other fruits) are grown! 

No water or sugar is added during the process, and there is no pasteurization, filtration, or artificial carbonation. All of our ciders are spontaneously fermented in an open environment by yeasts in the atmosphere, much like Belgian Lambic.

As you might know from our spontaneously fermented beers, we like to add a lot of fruit to our products. This is, of course, also the case with our ciders, and we sometimes add so much fruit that they end up in a hybrid category – something between a Natural cider and what we would like to call a Fruit PetNat (petillant). Our ciders are to the dryer side but also vinous and juicy like natural sparkling wines. 

Expect layers of fruity, complex flavors, lively natural tiny bubbles, and a juicy and quenching mouthfeel!