Jaanihanso Cidery
Jaanihanso is a family-run cidery in Pärnumaa, Estonia, where freshly pressed local apples begin their journey in a spontaneous wild-yeast fermentation. Our classic line completes its slow transformation in bottle by the traditional Champagne method, while the very same fresh juice becomes our crisp, modern canned ciders—each expression carrying the pure taste of Estonia’s orchards.
Our Story
We began in 2013, pressing apples in the cellar of our 18th-century family farm in Pärnumaa, Estonia. Demand soon outgrew those walls, so we acquired the neighbouring former collective-farm workshops and converted their industrial halls into a fully equipped Champagne-method cidery. From an initial few thousand bottles, our range has expanded to more than thirty products: bone-dry Brut Nature, medium-sweet sparkling ciders, ice cider, fruit sparklings, eau-de-vie, and a line of modern canned ciders—all made from fresh-pressed Estonian apples and berries and fermented with native wild yeasts. Today Jaanihanso is both a production hub and a destination, hosting concerts, theatre, corporate meetings, celebrations, and guided tours that invite visitors to experience the craft behind every bottle.
Apples
Jaanihanso cider is crafted from 100% local apples, hand picked from local orchards. The majority of our harvest consists of five to six traditional local varieties, from late to very late ripening. We make both single variety and blended ciders. All our fruits are cold pressed seasonally on site. Jaanihanso’s own organic orchard has over 6200 trees on six hectares. Apple varieties: Auksis, Liivika, Sinap orlovski, Talvenauding, Dolgo. Pear variety: Pepi
Ciders
Jaanihanso crafts Champagne-method ciders and fruit sparkling wines from local apples, pears, and berries. Primary fermentations start spontaneously with native wild yeast, then the classic range undergoes a second fermentation in bottle with Champagne yeast. The portfolio now spans more than thirty labels—from bone-dry Brut Nature to luscious Ice Cider—plus a line of crisp modern canned ciders, fruit sparklings, and an eau-de-vie distilled from award-winning cider. Recent honours include gold medals for Jaanihanso Sec and Jaanihanso Doux at the Nordic International Cider Awards, and another gold for Doux at SISGA in Asturias.
For Visitors
Visitors can book guided tours and tastings, enjoy our public concerts and theatre nights, or reserve the cidery for a private event by pre-booking. Check our social media and website for tickets and upcoming dates, and see our Google profile for shop opening hours.
Where to Buy
Online shop https://ciderhouse.ee/shop-3
Our Ciders
Extra Brut Methode Traditionnelle 2018
Cider, Dry, Traditional Method (Champagne Style), Sparkling, 8.5% ABV, Contains sulphites
Dry apple cider, made from locally pressed late Estonian juice apples and fermented with wild Estonian yeast. Apple varieties: Liivika, Talvenauding, Dolgo, Antonovka. Spontaneous primary fermentation at least 3 months with spontaneous malolactic. Secondary fermentation in the bottle on lees for 6 years. Post-fermented in the bottle for at least 30 months according to the traditional champagne method. Disgorged, dosage 5 g/l. Serve chilled with roast herb chicken (or turkey), briny oysters, or young goat cheese—the cider’s bright acidity and fine bubbles cut richness and lift delicate flavours.
Best enjoyed chilled, between +6°C and +8°C.
Sec Methode Traditionnelle Cider
Cider, Semi-dry, Traditional Method (Champagne Style), Sparkling, 5.5% ABV, Contains sulphites
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.
Doux Methode Traditionnelle Cider
Cider, Semi-sweet, Traditional Method (Champagne Style), Sparkling, 5.5% ABV, Contains sulphites
Medium-sweet apple cider made from Estonian organic apples: Liivika, Auksis, Antonovka, Talvenauding. Fermented with wild Estonian yeast. Spontaneous primary fermentation at least 3 months with natural yeast. Secondary fermentation in the bottle on lees for 4 years.Disgorged, dosage 40 g/l. Enjoy it well‑chilled with creamy blue cheese, spicy chilli prawns, or a slice of tarte Tatin—the cider’s mellow sweetness and fine bubbles balance heat, salt, and buttery pastry alike.
Best enjoyed chilled, between +6°C and +8°C.
Sweet Naturel Cider
Cider, Sweet, Modern Style, Sparkling, 5.5% ABV, Sulphite-Free
Sweet cider made from Estonian organic apples: Auksis, Liivika. Spontaneous fermentation. Force-carbonated. No added sulfites. Enjoy chilled alongside tangy blue cheese, spicy Thai curry, or warm apple crumble—its lush sweetness and lively acidity balance salt, heat, and pastry richness in equal measure.
Best enjoyed chilled, between +6°C and +8°C.
Dry Naturel Cider
Cider, Dry, Modern Style, Sparkling, 5.5% ABV, Sulphite-Free
Dry cider made from Estonian organic apples: Auksis, Liivika. Spontaneous fermentation. Pure, authentic flavor with a perfectly balanced finish. Force carbonated, no added sulfites. Pair its crisp, dry snap with grilled sea bass, herb‑roast chicken, or a slice of aged cheddar.
Best enjoyed chilled, between +6°C and +8°C.