Fine Ciders for Connoisseurs
My Philosophy of Cider
For me, cider is far more than just a drink – it is an art form that allows the essence of the fruit to be captured in a unique way. My focus is on the production of cider with an alcohol content of between 8 and 12 per cent by volume. This variant clearly stands out from the traditional production of cider or conventional apple wine.
The enrichment and targeted fermentation with selected pure yeasts results in a product with a higher alcohol content, which not only intensifies the flavour but also ensures impressive clarity and purity. The typical, sometimes musty and musty nuances that often dominate traditional cider give way to a precise, clean flavour. This allows the pure flavour of the fruit to come into its own.
An apple table wine, as I understand it, is very close to a classic grape wine in terms of its sensory quality. This similarity makes it easier for even die-hard wine drinkers to discover and appreciate the world of fruit wines. The clear, fruit-accentuated flavour opens the door to new ways of enjoying cider and shows just how varied and sophisticated it can be.
My aim is to give cider a new, modern value – as a drink that combines tradition and innovation and celebrates the fruit in its purest form.
