The fruit for this blend was harvested from orchards in Laer, Alverskirchen and Rinkerode. Each apple and quince plucked from the tree is considered with the question: would I eat it? If the answer is yes, then it’s good enough to drink! After being crushed, the fruit pulp is macerated for one night before being gently pressed. The juice ferments for two weeks, then transferred into barrels; for this vintage, old Pinot Blanc barrels. After 7 months the dry cider was bottled with a dosage added to encourage carbonisation. 

• Style : Apple cider (Quince)
• Country : Germany
• Alcohol : 7%
• Size: 75 cl