Sec Methode Traditionnelle Cider

Medium-dry apple cider made from Estonian organic apples: Liivika, Auksis, Antonovka, Talvenauding. Spontaneous primary fermentation at least 3 months with natural yeast. Secondary fermentation in the bottle on lees for 4 years. Disgorged, dosage 20 g/l. Serve it well‑chilled with Sydney rock oysters, crispy pork belly, or a creamy Brie—the cider’s delicate sweetness and fine bubbles lift both bright coastal flavours and rich, savoury dishes.

Best enjoyed chilled, between +6°C and +8°C.