Baltic Cider Terroir Map

Flavors

We enhance our ciders with additional layers of flavour using only natural ingredients — whole berries and fruits, their juices, hops, meadow flowers, and carefully selected botanicals.

ORCHARDING

• From integrated management to no intervention
• Many orchards effectively organic, even if not certified
• Apples largely from home gardens
• All apples hand-picked

Apple trees for cider in Latvia and Estonia are typically grafted onto semi-dwarf or seedling rootstocks, creating orchards with a mix of vigorous old trees and newer, more compact plantings.

Common rootstocks: MM 106 and B 118 are most common in relatively young orchards. Older orchards mainly comprise vigorous trees on seedling rootstocks, most often ’Antonovka’.

Pruning is very light and not always annual. Fertiliser and plant protection are minimal, and some orchards are fully organic. Grass between rows is mown to maintain biodiversity, and older trees may be supported with props. This extensive, low-intervention approach helps apples develop rich flavours naturally, giving Baltic ciders their unique character.

SOILS

In Latvia and Estonia, soils vary from light sandy textures to richer clay and loam, mostly slightly acidic or neutral — ideal for growing apples for cider. In northern and western Estonia, limestone-rich soils add mineral depth and character, while gentle rainfall and natural leaching create well-drained, fertile soils across the region.

GEOGRAPHY

• Coastal regions: In coastal regions, the milder climate allows the cultivation of less winter-hardy varieties and a longer growing season, though winter conditions there are more unstable and prone to thaws.
• Inland regions: In continental inland areas, temperatures are more contrasting— with colder winters and hotter summers—while winter conditions are generally more stable, though lower air temperatures can be critical for certain varieties. Despite the region’s small size, local weather patterns vary widely, shaping each orchard’s unique character.

TOPOGRAPHY

In the region, cider orchards are generally on flat land or gentle slopes facing south, south-east, or south-west. Latvia and Estonia both lie within the lowlands of the Northern European Plain, with gently rolling terrain rarely rising above 100 m.

• Estonia: Average elevation is around 50 m, with 90% of the land below 100 m.
• Latvia: 50% of the country lies below 90 m above sea level, and 74% is under 120 m.

VEGETATION

In the cool northern climate, apple trees grow well and produce abundant crops. The apples ripen slowly, developing complex flavours and aromas. Bud break takes place in April in the southern regions and in May further north, although night frosts may still occur in the orchards. Baltic summers are bright, short, and changeable — bursts of sunshine reaching +30°C alternate with refreshing rainfall, helping the fruit retain its freshness and character. The long autumns and extended dormant periods contribute to the slow development of fruit qualities essential for distinctive cider.

CLIMATE

The short vegetation period in combination with Low temperatures keeps the fruits accumulate less sugars, and acids remain high. In cool climate conditions, increased polypehnol accumulation occur due to temperature fluctuations and angle of the sunshine which enhance the cider aroma bouquet. Naturally lower sugar levels allow for a full fermentation process while maintaining a moderate alcohol content. Our ciders typically range from 4.5% to 5.5% ABV.

Average sunshine hours per year:

• Estonia - 1830
• Latvia - 1700-2000

OVERALL TEMPERATURE AND PRECIPITATION:

RESEARCH FINDINGS

To capture the unique terroir of Baltic Cider, we collaborate with research institutes in Latvia and Estonia. Analyses of soils, fruit, juice, and ciders, started in 2024, lead us to the ideal Baltic cider profiles.

FINDINGS IN SHORT:

• Baltic ciders are naturally high in acids, especially malic acid, which gives the sharp, green apple character and freshness.
• Apple cultivar selection: varieties with high juice yield and higher sugar content are better suited for quality cider production.
• Key choices affecting aroma and fermentation success: yeast strain, fermentation temperature, and nutrient availability.
• Managing acidity through cultivar choice and possible malolactic fermentation can help balance the sharp malic acid character typical of Baltic ciders.