{"title":"Cider","description":"\u003ch2\u003eCider – fine apple indulgence with lively effervescence\u003c\/h2\u003e\n\n\u003cp\u003eCider combines apple culture, craftsmanship, and fine effervescence into a beverage with a distinct character. In our \u003cstrong\u003eCider\u003c\/strong\u003e category, you will find carefully selected specialties that demonstrate just how multifaceted apples can be.\u003c\/p\u003e\n\n\u003cp\u003eMade from select apple varieties and often traditionally fermented, cider is created with fresh acidity, subtle fruit, and a lively structure. From light and accessible to complex and dry – every variety reflects its origin and craftsmanship in the glass. In the Swabian town of Schlat, \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003eManufaktur Jörg Geiger\u003c\/a\u003e presses its cider from meadow fruit, where around 80 different fruit varieties pass through the press.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif, paired with fine cuisine, or for uncomplicated moments of enjoyment: cider brings a balance of freshness and depth – natural, precise, and pleasantly understated.\u003c\/p\u003e\n\n\u003ch3\u003eCider – apple, origin, and fine effervescence in harmony.\u003c\/h3\u003e","products":[{"product_id":"manufaktur-joerg-geiger-sommernachtstraum","title":"A Midsummer Night's Dream","description":"\u003ch2\u003eSommernachtstraum – Apple Wine Cocktail from Manufaktur Jörg Geiger\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eManufaktur Jörg Geiger\u003c\/strong\u003e \u003cstrong\u003eSommernachtstraum\u003c\/strong\u003e is a sparkling apple wine cocktail with a moderate 5.5% vol. alcohol content.\u003c\/p\u003e\n\u003cp\u003eJörg Geiger transforms the late-ripening apple variety \"Bittenfelder Wirdin\" into a fantastic Secco after careful harvesting, selection, and gentle pressing: Through slow cold fermentation, this unique Sommernachtstraum is created from a tartly refreshing apple wine base. Hand-picked elderflowers combined with a pleasant sweet and sour interplay of the apple create a fresh, floral aroma for an alluring summer aperitif. Our summer cult drink from Jörg Geiger!\u003c\/p\u003e\n\u003ch3\u003eSommernachtstraum – Apple Sparkling Wine with Elderflower\u003c\/h3\u003e\n\u003cp\u003eThe Sommernachtstraum pairs well with fresh fruits, baked elderflowers, white currants, and it is a great companion on mild evenings.\u003c\/p\u003e\n\u003cp\u003eWe have known Jörg Geiger personally for many years. His sparkling wines and Seccos have been familiar to me since my time in Göppingen, where Jörg Geiger also originates. Jörg Geiger is now the specialist for Secco, sparkling wine, and non-alcoholic cocktails made from apples and pears.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":53073541562702,"sku":"026MAN0102","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623863845198,"sku":"026MAN0102_6","price":57.62,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-sommernachtstraum.jpg?v=1751006779"},{"product_id":"manufaktur-joerg-geiger-cuvee-aus-weinbirnen","title":"Cuvée of perry pears","description":"\u003ch2\u003eCuvée of Wine Pears – Pear Sparkling Wine from Manufaktur Jörg Geiger\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCuvée of Wine Pears\u003c\/strong\u003e from \u003cstrong\u003eManufaktur Jörg Geiger\u003c\/strong\u003e is a sweet pear sparkling wine with 2% vol. alcohol. Wonderfully sparkling and fabulously fruity, served chilled it is a good alternative to sparkling wine as an aperitif or wine as a food accompaniment. We love the Cuvée of Wine Pears as an accompaniment to vegetable quiche and onion tart, a palatable alternative to Federweisser.\u003c\/p\u003e\n\u003ch3\u003eCuvée of Wine Pears – Pear Sparkling Wine\u003c\/h3\u003e\n\u003cp\u003eThe fruits for this Cuvée of Wine Pears come from the varieties Oberösterreicher Weinbirne, Schweizer Wasserbirne, and Nägelesbirne. Grown in traditional orchards on the Swabian Alb, from pear trees over 100 years old, hand-picked and gently pressed at Manufaktur Jörg Geiger. The cold used in the aroma-preserving partial fermentation of the pear sparkling wine results in only a moderate alcohol content.\u003c\/p\u003e\n\u003cp\u003eThe Cuvée of Wine Pears shines an intense straw yellow with a full aroma of ripe pears and spicy notes reminiscent of grass and hay. On the palate, the Poiré Artisan is very spicy-sweet and opulent, with a fine perlage, rounded off by the mildness of the Schweizer Wasserbirne with nutty undertones and a lemon-fresh, harmonious kick of freshness from the stimulating carbonation. Very harmonious juicy sweet taste of ripe pear with a slight spice and a sweet finish. In the international Sisga competition, the Cuvée of Wine Pears took 2nd place in the pear cider category.\u003c\/p\u003e\n\u003cp\u003eThe Cuvée of Wine Pears pairs very harmoniously with strong blue cheese or soft cheese with pear jelly, lemon cream, or even as a tart combined with fresh berries.\u003c\/p\u003e\n\u003ch3\u003ePoire Artisan – and its values\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2% vol. alcohol\u003c\/li\u003e\n\u003cli\u003e85g\/L residual sugar\u003c\/li\u003e\n\u003cli\u003e10.3 g\/L acidity\u003c\/li\u003e\n\u003cli\u003esulfur-free\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGoodness – from Manufaktur Jörg Geiger\u003c\/h3\u003e\n\u003cp\u003eThe old apple and cider pear varieties come from the traditional orchards that shape the landscape along the bird sanctuary at the foot of the Swabian Alb – hand-picked, ripened, and gently processed at Manufaktur Jörg Geiger, who has received several awards (including from Slow Food) for his pear sparkling wines, fruit brandies, and Prisecco. These fruit juices, with their pronounced aromatics, unique acidity of old apple varieties, and emphasized tannin note of the pear, form a very special, natural basis for Manufaktur Jörg Geiger products.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":53073541628238,"sku":"020MAN0095","price":10.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623865418062,"sku":"020MAN0095_6","price":63.44,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-cuvee-aus-weinbirnen_074806fa-dc1b-48e9-8b61-307cdb767438.jpg?v=1751009420"},{"product_id":"manufaktur-joerg-geiger-birnenschaumwein-gruene-jagdbirne","title":"Pear Sparkling Wine Green Hunting Pear","description":"\u003ch2\u003eManufaktur Jörg Geiger – Grüne Jagdbirne Sparkling Pear Wine\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGrüne Jagdbirne Sparkling Pear Wine\u003c\/strong\u003e from \u003cstrong\u003eManufaktur Jörg Geiger\u003c\/strong\u003e is a single-varietal sparkling wine with a fine perlage and a robust aroma of ripe pears, herbal spice with floral notes, and a slightly tart finish, created using traditional bottle fermentation. It displays a pale straw yellow in the glass and is complex and multi-layered. The pear's animating acidity combined with well-integrated tannins results in a round and creamy character with a light sweetness reminiscent of pear compote. This makes the Grüne Jagdbirne Sparkling Pear Wine a pleasantly dry aperitif. It is a fantastic food companion for lamb cooked in hay, beef fillet under a herb crust, or dishes with green asparagus or green beans, such as pears, beans, and bacon.\u003c\/p\u003e\n\u003ch3\u003eGrüne Jagdbirne Sparkling Pear Wine – how it is made\u003c\/h3\u003e\n\u003cp\u003eThe Grüne Jagdbirne, also known by the synonym Metzer Bratbirne, was historically used in small quantities as a clarifying agent for fruit wines due to its high tannin content. After harvest at Manufaktur Jörg Geiger, the fruits are first left to rest in closed crates, where the ripening gas ethylene can concentrate and activate the enzymes. Only then are the pears gently pressed and cold-fermented in stainless steel tanks.\u003c\/p\u003e\n\u003ch4\u003eTraditional Bottle Fermentation – at Manufaktur Jörg Geiger\u003c\/h4\u003e\n\u003cp\u003eThe second fermentation, which lasts between 12 and 16 weeks, takes place in the bottle. The Grüne Jagdbirne sparkling wine then remains in the bottle on its lees for at least 15 months to mature. Aromas of wine and yeast intermingle, creating complexity. Only at the very end of the maturation period are the bottles, which have been stored horizontally, shaken daily and tilted a little steeper each time until the yeast plug has settled in the neck of the bottle after 43 rotations. During disgorging, the final step before the sparkling pear wine can be sold, the yeast plug is removed from the bottle.\u003cbr\u003e\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":53073554800974,"sku":"020MAN0560","price":17.5,"currency_code":"EUR","in_stock":false},{"title":"6 x 750 ml","offer_id":59623868236110,"sku":"020MAN0560_6","price":101.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-geiger-gruene-jagdbirne_a483aaf9-d2fd-45e5-a860-9d3542bee846.jpg?v=1751009526"},{"product_id":"manufaktur-joerg-geiger-apfelschaumwein-hauxapfel","title":"Apple Sparkling Wine Hauxapfel","description":"\u003ch2\u003eManufaktur Jörg Geiger – Hauxapfel Sparkling Apple Wine\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eHauxapfel Sparkling Apple Wine\u003c\/strong\u003e from the \u003cstrong\u003eManufaktur Jörg Geiger\u003c\/strong\u003e is a single-varietal sparkling wine with a fine perlage and a robust aroma of ripe apples, subtle notes of wood, paired with vanilla and caramel, created using the traditional bottle fermentation method. It displays a pale straw yellow in the glass with golden reflections and is complex and multi-layered. The invigorating acidity of the apple combined with well-integrated tannin notes results in a round and creamy character with a long, fresh apple finish and hints of fresh pine needles. As such, the Hauxapfel Sparkling Apple Wine makes for a pleasant, dry aperitif and also pairs excellently with fried goose or duck liver with apple or pear chutney, cured salmon with rösti, or roast beef with herb sour cream.\u003c\/p\u003e\n\u003ch3\u003eHauxapfel Sparkling Apple Wine – how it is made\u003c\/h3\u003e\n\u003cp\u003eThe Hauxapfel is an old apple variety native to the meadow orchards of the Swabian Alps. It was cultivated around 1920 by Andreas Haux from Göppingen from the seeds of the Roter Trierer Weinapfel. After the harvest, the fruit at the Manufaktur Jörg Geiger is first left to rest in closed boxes, where the ripening gas ethylene concentrates and can activate the enzymes. Only then are the Haux apples gently pressed and cold-fermented in stainless steel tanks. A portion of the resulting apple wine is stored in new barrique barrels, which gives the Hauxapfel sparkling apple wine even more structure and elegance.\u003c\/p\u003e\n\u003ch4\u003eTraditional bottle fermentation – at Manufaktur Jörg Geiger\u003c\/h4\u003e\n\u003cp\u003eThe second fermentation, which lasts between 12 and 16 weeks, takes place in the bottle. The Hauxapfel sparkling wine then remains on the lees in the bottle for at least 15 months to mature. Aromas of wine and yeast interact, creating complexity. Only at the very end of the maturation period are the bottles, which have been stored horizontally until then, shaken daily and positioned slightly steeper each time until, after 43 turns, the yeast plug has settled in the neck of the bottle. During disgorgement, the final step before the sparkling apple wine can be sold, the yeast plug is removed from the bottle.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":53073554833742,"sku":"020MAN0070","price":17.5,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623868825934,"sku":"020MAN0070_6","price":101.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-geiger-hauxapfel_77a4dee8-1958-4d62-b1e2-b08b6a524ae3.jpg?v=1751009532"},{"product_id":"manufaktur-joerg-geiger-schwaebischer-cider-mild","title":"Swabian Cider mild","description":"\u003ch2\u003eSwabian Cider mild – Craft Cider from the Jörg Geiger manufactory\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSwabian Cider mild\u003c\/strong\u003e is a \u003cstrong\u003ecraft cider\u003c\/strong\u003e from the \u003cstrong\u003eJörg Geiger manufactory\u003c\/strong\u003e with only 3.5% ABV. Wonderfully sparkling and fabulously fruity, it is a refreshing drink with a moderate alcohol content when served well-chilled.\u003c\/p\u003e\n\u003cp\u003eHand-picked apples and pears from old meadow orchard varieties are gently pressed and artisanally crafted for this lightly sparkling cider. A strong straw-yellow in color, it perfectly balances tart apple notes with aromas of sweet pears. Lush, sweet pear and apple fruit with a pleasant carbonation tingle and subtle hints of nuts and meadow herbs, as well as a very round, soft mouthfeel due to rich orchard fruitiness with a slight tartness, make the Swabian Cider mild a summery aperitif that also pairs ideally with goat and sheep cream cheese with salads and herbs, or with fruity summer berry desserts.\u003c\/p\u003e\n\u003ch3\u003eSwabian Cider mild – nutritional values\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e3.5% ABV\u003c\/li\u003e\n\n\u003cli\u003e65g\/L residual sugar\u003c\/li\u003e\n\n\u003cli\u003e4.5 g\/L acidity \u003cbr\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eCraft Cider – from the Jörg Geiger manufactory\u003c\/h3\u003e\n\u003cp\u003eNatural diversity and innovative ideas: As a leading producer of traditionally made fruit specialties, the Jörg Geiger manufactory is consistently committed to the biodiversity of meadow orchards, ensuring that the fruits of its labor and these traditions are preserved for many generations to come. Jörg Geiger protects and utilizes the diversity of old Swabian fruit tree giants. That is why his Swabian Cider mild contains only the best from 100% meadow fruit, and you can taste it!\u003c\/p\u003e\n\u003cp\u003eThe craft ciders from the Jörg Geiger manufactory are very delicate, often fruit-forward, and finely crafted. A craft cider in which you can perceive its origin as well as Jörg’s passion and artisanal perfection – in every sip.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":53073558602062,"sku":"020MAN0113","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623871480142,"sku":"020MAN0113_6","price":57.62,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/manufaktur-joerg-geiger-schwaebischer-cider-mild.jpg?v=1751006936"},{"product_id":"sassy-cidre-linimitable-apfel-cidre","title":"Cidre L'Inimitable – Apple Cider","description":"\u003ch2 id=\"speakable-headline\"\u003eL'Inimitable Cider from 22 Norman apple varieties\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eL'Inimitable Cider is the dry one among the three Sassy Ciders, pressed from 22 native apple varieties from Normandy. With 5.2% ABV and 30 grams of residual sugar per liter, it is clearly focused on fruit rather than sweetness.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApple cider\u003c\/strong\u003e from Normandy is to France what country wine is elsewhere, and Maison Sassy’s L'Inimitable comes from Manneville-la-Pipard. 22 native apple varieties come together in the press—sweet, sour, and bitter—because only this blend creates a cider with backbone. The name translates to \"The Inimitable.\"\u003c\/p\u003e\n\n\u003ch3\u003eApple, hay, and a fine tartness\u003c\/h3\u003e\n\u003cp\u003eThe nose features ripe apple, followed by a hint of hay and a touch of apple peel, like that left behind after peeling.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is juicy, seedy, and tart-spicy, carried by 5.1 grams of acidity per liter and a perlage that reminds one more of country wine than sparkling wine. The bitter apple varieties give it a slightly tannic pull on the finish, which is precisely what makes it a cider you can serve with a meal.\u003c\/p\u003e\n\u003cp\u003eIt sits golden yellow in the glass, with a foam that collapses quickly to make way for fine bubbles. Of its two siblings, it is the least sweet—30 grams of residual sugar compared to 41.9 for the Poiré—and you can taste that from the first sip. In this country, it sometimes seems surprisingly sober if you are used to supermarket cider. Anyone who previously considered cider a sweet drink will change their mind within a single sip.\u003c\/p\u003e\n\n\u003ch3\u003eWith a cheese board and Tarte Tatin\u003c\/h3\u003e\n\u003cp\u003eThis cider enjoys savory company, above all aged cheese, buckwheat galettes, and anything made with brown butter.\u003c\/p\u003e\n\u003cp\u003eThe late-afternoon cheese board is its home turf: it pairs very well with Camembert and Comté, as well as with roasted pork with apples, and with a Tarte Tatin, its tartness provides the exact counterpoint to the caramel. Serve it at 6 to 8 degrees, preferably in a bulbous glass, as the aromas need air.\u003c\/p\u003e\n\u003cp\u003eThis apple cider is also useful in cooking, for instance for mussels in the pan or a sauce for poultry, where it cuts the heaviness of the cream. Half a 750ml bottle in the pot, the other half in the glass—that is how Norman cuisine has always handled it. If you prefer something fruitier and lighter, reach for the \u003ca href=\"\/en\/products\/sassy-poir-le-vertueux-birnen-cidre\"\u003ePoiré Le Vertueux pear cider\u003c\/a\u003e, and you can find more bottles in our \u003ca href=\"\/en\/collections\/cidre\"\u003ecider selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003e22 varieties for one glass\u003c\/h3\u003e\n\u003cp\u003eThe fact that an apple cider requires so many varieties lies in Normandy itself, where, for centuries, the focus has not been on eating apples, but on cider apples.\u003c\/p\u003e\n\u003cp\u003eSweet varieties provide the sugar for fermentation, sour ones provide the freshness, and bitter ones provide the tannins and thus the structure; the more precisely these three groups are balanced, the more complex the cider turns out to be. The apples grow around the Château de Sassy, they are pressed at Clos Noirval, and fermentation is stopped early to preserve the fruit and carbonation.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/maison-sassy\"\u003eMaison Sassy\u003c\/a\u003e was founded by two childhood friends, and as Xavier tells it, cider had always been a staple at the family estate. Turning this into a brand in 2014, presented in slim bottles with a label full of self-confidence, has visibly done the Norman cider scene in France a world of good. The house now holds B-Corp certification, and the cider is pressed without concentrates or additives.\u003c\/p\u003e\n\u003cp\u003e\"The Inimitable,\" then. A rather grand name for a bottle that, in the end, you simply open and place between the plates.\u003c\/p\u003e","brand":"Maison Sassy","offers":[{"title":"750 ml","offer_id":53073575182670,"sku":"020VIA952032","price":8.5,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59643858518350,"sku":"020VIA952032_6","price":49.47,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sassy-cidre.jpg?v=1751007121"},{"product_id":"sassy-cidre-rose-la-sulfureuse","title":"Rosé Cider La Sulfureuse","description":"\u003ch2 id=\"speakable-headline\"\u003eLa Sulfureuse Rosé Cider from red-fleshed apples\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe La Sulfureuse Rosé Cider doesn't get its color from a dye pot, but from apples that are already red inside. At 3% ABV, it is the lightest of the three Sassy ciders and, at the same time, the fruitiest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRosé Cider\u003c\/strong\u003e is a pink apple sparkling wine, and the La Sulfureuse from Maison Sassy is made from red-fleshed apple varieties that grow around the Château de Sassy in Normandy. Their flesh is pink down to the core, and because the juice runs pink from the press, this cider does not need skin maceration like a rosé wine. La Sulfureuse translates roughly to \"the provocative one.\"\u003c\/p\u003e\n\n\u003ch3\u003eSalmon-pink in the glass and lots of red apple\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it shimmers between salmon-pink and dusty rose, just like a summer evening shortly after the sun has disappeared behind the dike. Held against the light, this turns into a bright, clear red with a hint of copper.\u003c\/p\u003e\n\u003cp\u003eOn the nose, there is red apple, along with a little raspberry and a touch of rhubarb. On the palate, it is floral, fruity, and zesty, and with 7.5 grams of acidity per liter, it carries the most freshness of the three, even though, with 45 grams of residual sugar, it is also the sweetest.\u003c\/p\u003e\n\u003cp\u003ePrecisely this tension is what defines it: the acidity catches the sweetness before it becomes cloying, and the fine mousse lifts both. At 3% ABV, it drinks so easily that you can pour a glass at lunchtime without the afternoon suffering for it. One glass has about as much alcohol as a shandy and significantly more to say.\u003c\/p\u003e\n\n\u003ch3\u003eAs an aperitif on the terrace\u003c\/h3\u003e\n\u003cp\u003eThe Rosé likes company and sunlight, less so the formal dinner table, and it is the entry-level cider for anyone who has previously eyed apple wine with suspicion.\u003c\/p\u003e\n\u003cp\u003eWell-chilled at 6 degrees, it is ready as an aperitif, alongside a covered apple pie with cream or a bowl of strawberries. It also goes well with mild goat cheese and a salad with walnuts and pear, and those who want to dilute it in summer can add ice and a slice of lime.\u003c\/p\u003e\n\u003cp\u003eBecause it comes with the pink bottle, it is also the one you bring along when you are invited and don't know what is being served. On a summer table, it cuts a very unique figure next to water carafes and white wine, without stealing the show from anyone. Things get tarter with the \u003ca href=\"\/en\/products\/sassy-cidre-linimitable-apfel-cidre\"\u003eCidre L'Inimitable\u003c\/a\u003e, and pear-forward with the \u003ca href=\"\/en\/products\/sassy-poir-le-vertueux-birnen-cidre\"\u003ePoiré Le Vertueux\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy these apples are red inside\u003c\/h3\u003e\n\u003cp\u003eRed-fleshed apple varieties are a rarity in Normandy, as they yield less than common cider apples and are planted almost exclusively for cider.\u003c\/p\u003e\n\u003cp\u003eTheir pigment permeates the entire flesh down to the core, which is why the must brings its color along naturally and no one has to lend a hand. It is pressed at Clos Noirval near Manneville-la-Pipard, without concentrate and without additives, and fermentation is stopped early so that the fruit and carbonation reach the glass. What ferments loses sugar, and whoever stops at 3% ABV, as is the case here, retains it.\u003c\/p\u003e\n\u003cp\u003eBehind \u003ca href=\"\/en\/collections\/maison-sassy\"\u003eMaison Sassy\u003c\/a\u003e are two childhood friends from Normandy who started in 2014, and as Pierre-Emmanuel tells it, the two wanted to bring cider out of the niche it had long occupied in France. The Rosé was the piece with which they could most clearly stir things up, and the name says as much. The company is now B-Corp certified.\u003c\/p\u003e\n\u003cp\u003eThe provocative one. A bit coquettish for an apple wine. But it suits her well.\u003c\/p\u003e","brand":"Maison Sassy","offers":[{"title":"750 ml","offer_id":53073576427854,"sku":"020VIA952035","price":8.5,"currency_code":"EUR","in_stock":false},{"title":"6 x 750 ml","offer_id":59643859697998,"sku":"020VIA952035_6","price":49.47,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sassy-cidre-rose.jpg?v=1751007123"},{"product_id":"sassy-poir-le-vertueux-birnen-cidre","title":"Poiré Le Vertueux – Perry","description":"\u003ch2 id=\"speakable-headline\"\u003ePoiré Le Vertueux is lightly sparkling and made from twelve pear varieties\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePoiré Le Vertueux is a pear cider from Normandy, pressed from twelve local pear varieties. With an ABV of 2.5%, it contains less alcohol than any sparkling wine and is fruitier and softer than its apple-based counterpart.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePear cider\u003c\/strong\u003e is called Poiré in France, and Le Vertueux from Maison Sassy comes from Manneville-la-Pipard in Normandy. Twelve local pear varieties go into the press; the must is fermented at a controlled temperature and stopped early – which is why 41.9 grams of residual sugar per liter remain in the glass along with only 2.5% ABV. Le Vertueux means \"the virtuous one.\"\u003c\/p\u003e\n\n\u003ch3\u003ePear, blossom, and a fine mousse\u003c\/h3\u003e\n\u003cp\u003eThe nose features ripe pear, followed by hints of blossom and a touch of honey, reminiscent of a late summer day under a pear tree.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is finely and persistently sparkling; the mousse carries the fruit without masking it. With 4.38 grams of acidity per liter, it remains fruity, juicy, and effortless—the sweetness is present but not pushy.\u003c\/p\u003e\n\u003cp\u003eIt appears straw-yellow with a golden shimmer in the glass, and when you pour it, the perlage lasts longer than one would expect from such a light drink. This is due to the fermentation: if stopped early, the carbonation remains fine and the fruit intact, whereas a fully fermented must turns out harder and drier. This is exactly what distinguishes cider from wine.\u003c\/p\u003e\n\n\u003ch3\u003eWith galettes, cheese, and pear tart\u003c\/h3\u003e\n\u003cp\u003eThe Poiré pairs well with anything made of butter, dough, and fruit, above all the savory buckwheat galette of Normandy.\u003c\/p\u003e\n\u003cp\u003eServed well-chilled at six to eight degrees, pour it into a white wine glass instead of a narrow flute, as the fruit needs room to breathe. It works just as well with aged cheese as it does with a pear tart topped with crème fraîche, and even a piece of bold blue cheese pairs surprisingly well with its sweetness.\u003c\/p\u003e\n\u003cp\u003eBecause this pear cider is so light, it will carry you through a long afternoon even if you have plans afterward. It makes a great aperitif in any case, and in the summer, it can be turned into an effortless aperitif with a sprig of mint and a few ice cubes. If you prefer something tart, go for the \u003ca href=\"\/en\/products\/sassy-cidre-linimitable-apfel-cidre\"\u003eCidre L'Inimitable made from apples\u003c\/a\u003e, and you can find more bottles of this kind in our \u003ca href=\"\/en\/collections\/cidre\"\u003ecider selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTwo childhood friends and the Château de Sassy\u003c\/h3\u003e\n\u003cp\u003ePierre-Emmanuel and Xavier founded \u003ca href=\"\/en\/collections\/maison-sassy\"\u003eMaison Sassy\u003c\/a\u003e in 2014; two Normans who wanted to bring the cider of their childhood out of the dusty shadows.\u003c\/p\u003e\n\u003cp\u003eThey grew up drinking it at the Château de Sassy, the family seat in the heart of Normandy, where cider is as much a part of life as wine is elsewhere. When they started, cider in France was considered a drink for grandparents, or at best, an accompaniment to crêpes. They put it in slim bottles, gave it a stylish label, and served it where champagne would normally be poured.\u003c\/p\u003e\n\u003cp\u003eIt is pressed at Clos Noirval near Manneville-la-Pipard using pure fruit juice, without concentrates or additives. \"Cheeky, lively, spirited\"—that is how Pierre-Emmanuel and Xavier describe their ciders themselves, and because they care about the bigger picture, the company holds B-Corp certification. The Poiré is the quietest in the range, the one with the lowest alcohol content and the most confidence in its fruit.\u003c\/p\u003e\n\u003cp\u003eThey have turned the cider of their grandparents into something you can put on the table without explanation, in a bottle that looks like it was thoughtfully designed. The Virtuous One. The name fits.\u003c\/p\u003e","brand":"Maison Sassy","offers":[{"title":"750 ml","offer_id":53073576493390,"sku":"020VIA952034","price":8.5,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59643860222286,"sku":"020VIA952034_6","price":49.47,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sassy-poire-birnen-cidre.jpg?v=1751007126"},{"product_id":"manufaktur-joerg-geiger-wiesenobst-cider","title":"Meadow Orchard Cider","description":"\u003ch2\u003eMeadow Fruit Cider Off-Dry – Craft Cider from Manufaktur Jörg Geiger\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMeadow Fruit Cider\u003c\/strong\u003e is an \u003cstrong\u003eoff-dry craft cider\u003c\/strong\u003e from \u003cstrong\u003eManufaktur Jörg Geiger\u003c\/strong\u003e with only 4% ABV in a convenient small 33cl bottle. Wonderfully sparkling and fabulously fruity, served well-chilled it is a refreshing drink with a moderate alcohol content—a true beer alternative.\u003c\/p\u003e\n\u003cp\u003eHand-picked apples and perry pears from old meadow fruit varieties are gently pressed and traditionally crafted for this lightly sparkling cider. Rich straw-yellow in color, it perfectly balances acidic apple notes with aromas of sweet pears. Ripe, lush, sweet pear and apple fruit with a pleasant carbonation prickle and subtle hints of nuts and meadow herbs, as well as a very round, soft mouthfeel due to the lush meadow orchard fruitiness with a slight tartness, make this Swabian mild cider a summery refresher—simply because it's a joy to drink!\u003c\/p\u003e\n\u003cp\u003eEstate-bottled by Manufaktur Jörg Geiger, no added flavors, no concentrate, no added sugar. And, of course, 100% Swabian meadow fruit.\u003c\/p\u003e\n\u003ch3\u003eCraft Cider – from Manufaktur Jörg Geiger\u003c\/h3\u003e\n\u003cp\u003eNatural variety and innovative ideas: As a leading producer of traditionally made fruit specialties, Manufaktur Jörg Geiger is consistently committed to the biodiversity of meadow orchards so that the fruits of his labor and these traditions remain preserved for many generations to come. Jörg Geiger protects and utilizes the diversity of old Swabian fruit tree giants. That is why his mild Swabian cider contains only the best of 100% meadow fruit, and you can taste it!\u003c\/p\u003e\n\u003cp\u003eThe craft ciders from Manufaktur Jörg Geiger are very delicate, often fruit-forward, and finely crafted. A craft cider where you can taste its origin as well as Jörg’s passion and artisanal perfection—in every sip.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"330 ml","offer_id":53073590288718,"sku":"020MAN0357","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/joerg-geiger-cider-schwaebisches-wiesenobst.jpg?v=1751007268"},{"product_id":"von-wiesen-ancestral-apfel-mit-hopfen","title":"Ancestral – Apple with Hops","description":"\u003ch2 id=\"speakable-headline\"\u003eAncestral Apple with Hops from von Wiesen: floral and bone-dry\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAncestral Apple with Hops by the von Wiesen manufactory is a sparkling fruit wine made from locally harvested apple must, to which Citra hops have been added. It contains 6.8 percent alcohol and 7.7 grams of acidity per liter, and its effervescence comes from a single fermentation behind the crown cap.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAncestral – Apple with Hops\u003c\/strong\u003e is the sparkling fruit wine from von Wiesen in Bensheim, in which no second fruit is added to the apple, but rather a flower. Hops are truly present in the bottle here, specifically Citra, an aromatic variety that is more fragrant than bitter.\u003c\/p\u003e\n\n\u003ch3\u003eGreen apple, citrus peel, and warm yeast bread\u003c\/h3\u003e\n\u003cp\u003eIn the glass, there is a cloudy, pale straw-yellow sparkling wine whose aroma leans first toward green and yellow apple. Over this lies that floral note that anyone who has ever held a pale ale will immediately recognize, and fresh-cut yeast bread waits at the very back.\u003c\/p\u003e\n\u003cp\u003eBecause the fruit sugar has been completely fermented out, nothing remains of sweetness. With 6.8 percent alcohol, the bottle feels lighter than a Sekt from the Bergstraße nearby. The 7.7 grams of acidity per liter still keep it lively without it becoming sharp.\u003c\/p\u003e\n\u003cp\u003eRoasted aromas are its domain, and the food paired with it can certainly be salty. A sheet-pan tarte flambée, grilled bell peppers with black blisters on their skin, and fried sardines find in it a counterpart that picks up the smoke rather than drowning it out. Even a bratwurst with a brown crust won't ruffle its feathers.\u003c\/p\u003e\n\n\u003ch3\u003eWhy hops in the glass aren't intoxicating\u003c\/h3\u003e\n\u003cp\u003eHops climb, and the cones of the female plant are harvested—delicate structures made of thin bracts. Inside them sit tiny yellow glands, and they contain everything the hops have to impart to the must in terms of bitter substances, resins, and essential oils.\u003c\/p\u003e\n\u003cp\u003eThey provide no sugar and therefore no alcohol; they act merely as a spice, just as pepper spices. Citra was bred as an aromatic variety rather than a bittering one, which is why the sparkling wine smells of citrus peel, gooseberry, and ripe mango, without the palate contracting anywhere. Bitterness is present, but it remains in the background.\u003c\/p\u003e\n\n\u003ch3\u003eA fermentation that ends in the bottle\u003c\/h3\u003e\n\u003cp\u003eWith the méthode ancestrale, there is no second fermentation, but only a single one that is interrupted at the right moment. The apple must ferments spontaneously with the yeasts already residing on the skins in old and new barrique barrels. In the middle of this fermentation, it is bottled and sealed.\u003c\/p\u003e\n\u003cp\u003eWhatever fruit sugar remains is worked through by the yeast behind the crown cap. The resulting carbon dioxide can no longer escape, dissolves into the must, and becomes effervescence. This requires neither \u003ci\u003etirage\u003c\/i\u003e nor added yeast nor external sugar, and after a good three months, the bottle is ready to drink.\u003c\/p\u003e\n\u003cp\u003eThe apples come from organic farms and old traditional orchards in the surrounding area, including the Obsthof am Steinberg near Frankfurt. The same hands also bottle \u003ci\u003eWinzersekt\u003c\/i\u003e in Bensheim, and you can hear the care in the effervescence. Alongside it are the \u003ca href=\"\/en\/products\/von-wiesen-ancestral-apfel-und-quitte\"\u003eAncestral with Quince\u003c\/a\u003e as well as its \u003ca href=\"\/en\/products\/von-wiesen-apfel-und-schwarze-johannisbeere\"\u003edark-berried brother\u003c\/a\u003e, and among the \u003ca href=\"\/en\/collections\/schaumwein\"\u003esparkling bottles\u003c\/a\u003e, you will find everything else that builds up pressure.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073607033166,"sku":"020GRI021","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-hopfen_080c30d5-19c1-42ef-9e0b-a2805479bfb3.jpg?v=1751010858"},{"product_id":"von-wiesen-ancestral-apfel-und-quitte","title":"Ancestral – Apple and Quince","description":"\u003ch2 id=\"speakable-headline\"\u003eAncestral Apple and Quince from the von Wiesen cidery, full-bodied and dry\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAncestral Apple and Quince by von Wiesen is a sparkling fruit wine containing equal parts apple and quince, with 6.6 percent alcohol and 6.9 grams of acidity per liter. Any sweetness detected in the glass comes from the fruit itself, not from added sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAncestral – Apple and Quince\u003c\/strong\u003e is the sparkling fruit wine from von Wiesen in Bensheim in which the quince is not merely a hint, but makes up half of the content. Quince wine from the previous year and freshly pressed quince juice are what actually go into the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eThe fruit nobody wants to eat raw\u003c\/h3\u003e\n\u003cp\u003eA ripe quince is hard and heavy in the hand, covered in a gray fuzz on its yellow skin, and is laborious to cut with a knife. The core is also stubborn and takes up a good portion of the fruit. Raw, it is woody and astringent, and no one would think to bite into it like an apple.\u003c\/p\u003e\n\u003cp\u003eIts scent, however, fills an entire kitchen, which is why quinces were once placed in linen closets. Only heat or fermentation makes the fruit accessible. It is one of the oldest cultivated fruits and for a long time stood in almost every farmhouse garden before disappearing from large orchards. Its high pectin content allows quince jelly to set without any gelling agents, and in sparkling wine, this same substance provides a round mouthfeel.\u003c\/p\u003e\n\n\u003ch3\u003eWhy no one adds sugar here\u003c\/h3\u003e\n\u003cp\u003eWith classic bottle fermentation, a dosage is added after disgorging—a measured amount of sugar used to fine-tune the finished sparkling wine. The sugar determines whether the label ends up reading \"Brut\" or \"Extra Brut.\" The \u003cem\u003eméthode ancestrale\u003c\/em\u003e skips this step entirely, as it relies on a single fermentation and the bottle is never opened again.\u003c\/p\u003e\n\u003cp\u003eThe still-fermenting must is bottled and continues to work there until the fruit sugar is almost entirely consumed. What remains is 0.5 grams of residual sugar per liter—a value well below the threshold for even the strictest definitions of dry sparkling wines.\u003c\/p\u003e\n\u003cp\u003eLooking at the label, one expects more sweetness from such soft fruit than the glass actually provides. This is not asceticism, but simply the result of a process involving only a single step.\u003c\/p\u003e\n\n\u003ch3\u003eYellow apple, quince jelly, and warm bark\u003c\/h3\u003e\n\u003cp\u003eThe scent starts with green and yellow apple, but after a short time, the quince pushes to the front, bringing those full, ripe tones reminiscent of cooked jelly. Beneath this lies a yeasty quality, like that of freshly sliced bread.\u003c\/p\u003e\n\u003cp\u003eThe 6.9 grams of acidity per liter hold the whole together, ensuring the richness never becomes heavy. \"Dry\" here does not mean lean, as the quince brings its own breadth. Baked Camembert, pork rillettes, and braised Hokkaido pumpkin pair well with it because it meets them with fruit rather than sweetness.\u003c\/p\u003e\n\u003cp\u003eThe quinces grow at the Quittenprojekt Bergstraße near Weinheim, where heirloom varieties are maintained that hardly anyone else picks anymore. Related products include the \u003ca href=\"\/en\/products\/von-wiesen-ancestral-apfel-mit-hopfen\"\u003eAncestral with hops\u003c\/a\u003e and the acidity-driven \u003ca href=\"\/en\/products\/von-wiesen-apfel-und-rote-johannisbeere\"\u003ered currant sibling\u003c\/a\u003e, and more bottle-fermented wines can be found among our \u003ca href=\"\/en\/collections\/schaumwein\"\u003esparkling wines\u003c\/a\u003e.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073608278350,"sku":"020GRI022","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-quitte_7adc8dd7-b585-4461-9b43-c5ba8da71448.jpg?v=1751010860"},{"product_id":"von-wiesen-apfel-und-rote-johannisbeere","title":"Ancestral – Apple \u0026 Redcurrant","description":"\u003ch2 id=\"speakable-headline\"\u003eAncestral Apple and Red Currant by von Wiesen, naturally cloudy and tart-fresh\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAncestral Apple and Red Currant by von Wiesen is a fruit sparkling wine made from 85 percent apple and 15 percent red currant, bone-dry with 0.0 grams of residual sugar per liter. The yeast remains in the bottle, which is why it pours slightly cloudy into the glass.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAncestral – Apple \u0026amp; Red Currant\u003c\/strong\u003e is the most acidic of the four fruit sparkling wines from von Wiesen, as hardly any other bottle with effervescence reaches 12 grams of acidity per liter. Red currant juice is added directly to the fermenting apple must before the crown cap is applied.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the yeast stays in the bottle\u003c\/h3\u003e\n\u003cp\u003eWith the méthode ancestrale, the bottle is not opened again after fermentation, meaning everything the yeast left behind remains inside. A classic sparkling wine goes through the disgorgement process at this stage, where the frozen yeast plug is shot out of the bottle neck. For this, the bottles are riddled for weeks beforehand until everything has collected in the neck.\u003c\/p\u003e\n\u003cp\u003eThis step is omitted here, and there is no filtering either, resulting in a slightly cloudy sparkling wine in the glass, similar to naturally cloudy apple juice. Over time, a fine sediment settles at the bottom of the bottle, which stays there if you pour carefully. Those who include the last few centiliters get more yeast flavor in the glass, and some prefer exactly that.\u003c\/p\u003e\n\n\u003ch3\u003eVibrant acidity and bright red fruit\u003c\/h3\u003e\n\u003cp\u003eThe aroma starts with yellow apple, then the currant joins in, bringing that bright, almost sharp freshness familiar from picking them in July. Behind that is the yeasty note of fresh bread that the sparkling wine has carried with it from the bottle.\u003c\/p\u003e\n\u003cp\u003eOn the palate, there is no sweetness left; the 0.0 grams of residual sugar per liter is not just a formality here, and the acidity cuts through like a cold draft. That is precisely why it pairs better with fat and salt than almost any other beverage on the shelf. From the second sip on, the mouth gets used to it and craves more.\u003c\/p\u003e\n\u003cp\u003eA fried chicken with crispy breading, fried calamari, and a classic Wiener Schnitzel receive from it the counter-balance that would otherwise be provided by the slice of lemon left carelessly on the edge of the plate. At 6.6 percent alcohol, a second glass won't lead to a heavy afternoon either.\u003c\/p\u003e\n\n\u003ch3\u003eA berry that yields little color\u003c\/h3\u003e\n\u003cp\u003eRed currants hang in bunches like tiny grapes; their skin is so thin that the seeds show through. They carry almost no sugar, but plenty of fruit acid, and they contain much less pigment than their black cousins. The bunches are picked by hand in July, as each individual berry would be too small to harvest. In the kitchen, they almost always end up in jelly, where sugar balances out their sharpness.\u003c\/p\u003e\n\u003cp\u003eThis is why the sparkling wine, with its 15 percent berry content, remains light and takes on a salmon color instead of turning dark red. The berries come from the region, including the Filsinger fruit orchards in Wiesloch. Those who prefer something fuller should try the \u003ca href=\"\/en\/products\/von-wiesen-ancestral-apfel-und-quitte\"\u003eAncestral with Quince\u003c\/a\u003e, while those who prefer something darker and more tart should try the \u003ca href=\"\/en\/products\/von-wiesen-apfel-und-schwarze-johannisbeere\"\u003eAncestral with Black Currant\u003c\/a\u003e. You can find everything else with bubbles on our \u003ca href=\"\/en\/collections\/schaumwein\"\u003esparkling wine\u003c\/a\u003e shelf.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073608311118,"sku":"020GRI023","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-rote-johannisbeere_4b049943-01b4-4898-9e54-580b9b6ad2bc.jpg?v=1751010863"},{"product_id":"von-wiesen-apfel-und-schwarze-johannisbeere","title":"Ancestral – Apple \u0026 Blackcurrant","description":"\u003ch2 id=\"speakable-headline\"\u003eAncestral Apple and Blackcurrant from von Wiesen, tart and dark-berry-forward\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAncestral Apple and Blackcurrant from von Wiesen is a sparkling fruit wine made from 85 percent apple and 15 percent blackcurrant, with 6.9 percent alcohol and 9.5 grams of acidity per liter. Its carbonation is generated solely from the fruit sugar trapped under the crown cap.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAncestral – Apple \u0026amp; Blackcurrant\u003c\/strong\u003e is the darkest of the four sparkling fruit wines from von Wiesen in Bensheim, because in addition to its color, the blackcurrant also provides plenty of tannins. It makes up 15 percent of the blend, while the remaining 85 percent comes from apples.\u003c\/p\u003e\n\n\u003ch3\u003eDark berry, tart skin, and a salty counterpart\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it appears as a cloudy sparkling wine with a reddish shimmer, its scent beginning with yellow apple before shifting into darker tones. The blackcurrant imparts tart, almost earthy fruit notes, and in the background, there is that signature yeast note reminiscent of freshly baked bread.\u003c\/p\u003e\n\u003cp\u003eWith 0.0 grams of residual sugar per liter, any roundness that sweetness would typically provide is absent. Instead, the berry's tannins give the palate something to hold onto. The 9.5 grams of acidity per liter pull the whole experience into focus.\u003c\/p\u003e\n\u003cp\u003eSalt and smoke are therefore its best companions. Smoked bacon, coarse country-style liver sausage, and braised venison shoulder meet a sparkling wine that holds its own against them, and even an aged cheese with a strong rind won't shake its composure.\u003c\/p\u003e\n\n\u003ch3\u003eThe scent that comes from the leaves\u003c\/h3\u003e\n\u003cp\u003eAnyone who walks past a blackcurrant bush in summer and rubs a leaf between their fingers knows the smell before a single berry hits the basket. It resides in the leaves and buds just as much as in the fruit—resinous, a little catty, and instantly recognizable. Hardly any other shrub reveals its presence from two meters away.\u003c\/p\u003e\n\u003cp\u003eIn perfumery, these very buds are distilled because this scent cannot be obtained from any other plant. The berry itself has a thick, almost black skin containing the pigments, and along with them, tannins enter the glass. Red and black currants are botanically related, yet they taste completely different.\u003c\/p\u003e\n\n\u003ch3\u003eWhy this bottle should be opened with care\u003c\/h3\u003e\n\u003cp\u003eA classic sparkling wine is calculated for a specific bottle pressure because the second fermentation is initiated with a precisely measured amount of sugar and yeast. With the méthode ancestrale, this calculation does not exist because the wine is bottled as a must that is still in the middle of its single fermentation.\u003c\/p\u003e\n\u003cp\u003eHow much sugar is left at that moment varies from batch to batch, and thus the pressure varies as well. The crown cap should therefore be loosened slowly, preferably on a chilled bottle, so that nothing spills over the edge. It comes out of the refrigerator much calmer than from a warm shelf.\u003c\/p\u003e\n\u003cp\u003eThe apples grow in local traditional meadow orchards, where various old high-stem trees stand side by side. There is room for birds and insects between the trees, and such meadows are becoming rarer. Alongside it are the lighter \u003ca href=\"\/en\/products\/von-wiesen-apfel-und-rote-johannisbeere\"\u003eAncestral with Redcurrant\u003c\/a\u003e and the floral \u003ca href=\"\/en\/products\/von-wiesen-ancestral-apfel-mit-hopfen\"\u003eAncestral with Hops\u003c\/a\u003e; those who wish to browse further will find the rest of the \u003ca href=\"\/en\/collections\/schaumwein\"\u003ebottles with perlage\u003c\/a\u003e one shelf row over.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073608737102,"sku":"020GRI024","price":12.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-ancestral-apfel-schwarze-johannisbeere_07d8d0f5-d1b5-4004-91f4-407d72070d6e.jpg?v=1751010865"},{"product_id":"weninger-apfelquittencider-bio","title":"Apple and Quince Cider – Organic","description":"\u003ch2\u003eFranz Weninger – Apple \u0026 Quince Cider – [ORGANIC]\u003c\/h2\u003e\n\u003cp\u003eThe Franz \u003cstrong\u003eWeninger Apple \u0026 Quince Cider\u003c\/strong\u003e is an organic fruit sparkling wine from Burgenland. Hand-picked apples and quinces from old Burgenland fruit trees are gently pressed and traditionally aged for this lightly sparkling cider. The acidic and tannin-rich varieties are exactly what Franz wanted for his cider. Lightly cloudy and straw-yellow in color, the cider, made in the ancestral method, perfectly balances sour apple notes with sweet and tart quince aromas.\u003c\/p\u003e\n\u003ch3\u003eApple Quince – Cider Production\u003c\/h3\u003e\n\u003cp\u003eFranz first ferments the apple must spontaneously in amphorae before adding the quince juice and bottling it in 1,000 bottles. Sealed with a crown cap, the must continues to ferment, and the resulting carbon dioxide combines with the must and remains in the bottle. This creates a fine, well-integrated perlage. Wonderfully sparkling and fabulously fruity, the well-chilled Apple \u0026 Quince Cider is an exciting alternative to beer, and with its moderate alcohol content of 7%, it's a great companion to roasted flavors of meat, fish, vegetables, or bread.\u003c\/p\u003e\n\u003cp\u003eFull-bodied, ripe notes are accompanied by aromas like fresh yeast bread, as the cider was not disgorged. Please chill the Weninger Apple \u0026 Quince Cider well for several hours and open it carefully, as the pressure in the bottle varies and the cider foams upon opening.\u003c\/p\u003e\n\u003cp\u003eThe available cider is from 2018, which Franz and Petra allowed a little more time; now, after a longer bottle aging, the carbonation is beautifully integrated.\u003c\/p\u003e\n\u003cp\u003eOrganic Control Body BIO-AT-402 – Austrian Agriculture\u003c\/p\u003e","brand":"Weingut Weninger","offers":[{"title":"750 ml","offer_id":53073644978510,"sku":"014WEN0007","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/franz-weninger-apfel-quitten-cider_a7bbe42d-c39f-46f1-9c56-cdc2e1f234a8.jpg?v=1751011456"},{"product_id":"maffei-iduna-apfel-cider","title":"Iduna Apple Cider","description":"\u003ch2 id=\"speakable-headline\"\u003eIduna Apple Cider from the South Tyrolean Unterland\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eIduna is an apple cider from South Tyrol, pressed from three apple varieties and fermented in pressurized tanks. It is not apple juice with added carbonation, but an apple sparkling wine with 5.5 percent alcohol, whose fine fizz comes solely from the fermentation process.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eIduna Apple Cider\u003c\/strong\u003e is the sparkling apple wine from \u003cstrong\u003eHofkellerei Maffei\u003c\/strong\u003e in Kurtinig on the South Tyrolean Wine Road, bottled in a 750-ml bottle and available in a six-pack upon request. It appears straw-yellow in the glass, with a greenish shimmer. Because Giorgio Maffei processes only apples from his own three hectares, you can taste the Unterland here, not anonymous mass-produced goods.\u003c\/p\u003e\n\u003ch3\u003eStraw-yellow, finely pearled, fragrant with the scent of ripe apples\u003c\/h3\u003e\n\u003cp\u003eThree apple varieties go into Iduna, and what they create together smells like an orchard in September – like peel, juice, and a touch of meadow.\u003c\/p\u003e\n\u003cp\u003eThe perlage is fine and persistent, which is because it does not come from the bottle, but is created in the fermentation tank. The cider remains lean and, with its moderate alcohol content, is much easier to drink than a sparkling wine, without ever feeling thin. Those expecting apple juice will be surprised by how crisp and clean this apple sparkling wine is.\u003c\/p\u003e\n\u003cp\u003eIt takes its name from Iduna, the Norse goddess who guarded the golden apples and thereby preserved the youth of the gods. For a drink from South Tyrolean apple orchards, that is a far-fetched patron – but a lovely one.\u003c\/p\u003e\n\u003ch3\u003eThe aperitif for the late afternoon\u003c\/h3\u003e\n\u003cp\u003eWell-chilled at six to eight degrees, Iduna is an aperitif that does not push itself to the fore, but rather prepares the appetite and then makes way.\u003c\/p\u003e\n\u003cp\u003eIt pairs just as well with light appetizers and vegetarian dishes as it does with a plate of South Tyrolean speck. It has long since become established as a base for cocktails in many a bar – a few fresh apple slices in the glass is all it needs. Those who prefer something fruitier will find its pink counterpart in the \u003ca href=\"\/en\/products\/maffei-melino-apfel-cider-mit-himbeere\"\u003eMelino with raspberry and ginger\u003c\/a\u003e. In our \u003ca href=\"\/en\/collections\/cidre\"\u003ecider selection\u003c\/a\u003e, neighbors from France and England are also waiting.\u003c\/p\u003e\n\u003ch3\u003eGiorgio Maffei and his apple meadows in the Unterland\u003c\/h3\u003e\n\u003cp\u003eGiorgio Maffei is a fourth-generation fruit grower and oenologist, and in 2010 he began making cider from his own apples – a drink that was practically unknown in South Tyrol at the time.\u003c\/p\u003e\n\u003cp\u003eOn three hectares around the farm, Granny Smith, Braeburn, and Fuji grow alongside Golden Delicious, Red Delicious, and Gala, picked by hand and often as early as mid-August. Giorgio then presses them gently and ferments the juice at low temperatures in pressurized tanks, which keep the resulting carbonation in the drink. He consciously refrains from adding sugar or injecting carbonation into the bottle.\u003c\/p\u003e\n\u003cp\u003eHe wanted, as he describes it himself, to bring back \"a traditional, almost forgotten drink as a first-class, innovative product.\" The jury of the CiderWorld Award 2020 in Frankfurt agreed and awarded it gold, with 111 out of 120 points. In addition, the estate carries the \u003ca href=\"\/en\/collections\/suedtirol\"\u003eSouth Tyrol\u003c\/a\u003e quality seal, which stands for controlled origin. For someone who started from scratch, that is quite a statement. You can find what else comes from \u003ca href=\"\/en\/collections\/hofkellerei-maffei\"\u003eHofkellerei Maffei\u003c\/a\u003e here.\u003c\/p\u003e","brand":"Hofkellerei Maffei","offers":[{"title":"750 ml","offer_id":53073658085710,"sku":"020MAF0001","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59638936666446,"sku":"020MAF0001_6","price":75.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/maffei-iduna-apfel-cider.jpg?v=1751007943"},{"product_id":"maffei-melino-apfel-cider-mit-himbeere","title":"Melino Apple Cider with Raspberry","description":"\u003ch2 id=\"speakable-headline\"\u003eMelino Rosé Apple Cider with Raspberry and Ginger\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMelino is an apple cider from South Tyrol that gets its color from raspberry and its edge from ginger. It is not a sugary fruit mix, but an aperitivo with 3% ABV where the apple remains the foundation and the berry sets the tone.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMelino Apple Cider with Raspberry\u003c\/strong\u003e is the glowing rosé apple secco from \u003cstrong\u003eHofkellerei Maffei\u003c\/strong\u003e in Kurtinig in South Tyrol's lowlands, available in a 750 ml bottle and a six-bottle case. Giorgio Maffei himself calls it \"Life is better in Pink.\" Anyone who holds the bottle up to the light will immediately understand why this phrase ended up on the label.\u003c\/p\u003e\n\n\u003ch3\u003eRosé in the glass, raspberry in the nose\u003c\/h3\u003e\n\n\u003cp\u003eThe color doesn't come from a paint pot, but from real raspberries. They make up nearly a fifth of the content, coloring the cider from pink to antique rose.\u003c\/p\u003e\n\n\u003cp\u003eIn the scent, the berry is at the forefront, with the apple underneath as a broad, calm base. The perlage is finer than the color suggests and lasts a long time in the glass. The ginger only appears at the end, not as a sharp heat, but as a small counterpoint to the fruit's sweetness. At 3% ABV, Melino is the lighter of the two Maffei ciders and is accordingly lively to drink without becoming insignificant.\u003c\/p\u003e\n\n\u003cp\u003eFruity, sparkling, with a kick of ginger in the background – this is a drink that doesn't overpower a summer evening, but accompanies it. It is clearest at six to eight degrees Celsius, whereas at room temperature it quickly feels flat and uninspired.\u003c\/p\u003e\n\n\u003ch3\u003eAn aperitivo for long hours on the terrace\u003c\/h3\u003e\n\n\u003cp\u003eWell-chilled, Melino belongs at the start of the evening, when no one knows how long it will last and the first snacks are placed on the table.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs beautifully with goat cheese, roasted apricots, or a bowl of olives. With ice and a sprig of mint, it becomes a spritz that needs no further alcohol. It has almost established itself on its own as a Mother's Day gift for us – the color does all the convincing. For those who prefer it clearer and drier, reach for the \u003ca href=\"\/en\/products\/maffei-iduna-apfel-cider\"\u003eIduna Apple Cider\u003c\/a\u003e, the sibling without the berry.\u003c\/p\u003e\n\n\u003ch3\u003eHow the raspberry gets into the apple\u003c\/h3\u003e\n\n\u003cp\u003eEverything begins on three hectares of apple meadows around the farm, where fourth-generation farmer Giorgio Maffei grows six apple varieties and carefully picks them by hand starting in mid-August.\u003c\/p\u003e\n\n\u003cp\u003eThe juice goes into pressurized tanks, where it ferments with yeast at low temperatures. Because the carbon dioxide remains in the drink during this process, Melino sparkles without anyone needing to add it. Only afterwards are the raspberry and ginger added, in quantities that you can clearly taste without the apple disappearing beneath them. Added sugar and externally injected carbon dioxide are deliberately avoided here as well.\u003c\/p\u003e\n\n\u003cp\u003eGiorgio is both a fruit grower and an oenologist, which is no disadvantage for a drink positioned between the orchard and the cellar. When he began making cider in South Tyrol in 2010, there was neither a model nor a market for it, and today his business bears the \u003ca href=\"\/en\/collections\/suedtirol\"\u003eSouth Tyrol\u003c\/a\u003e quality seal. Melino stands alongside more serious bottles in \u003ca href=\"\/en\/collections\/cidre\"\u003eour cider selection\u003c\/a\u003e without needing to hide, and whatever else is produced at \u003ca href=\"\/en\/collections\/hofkellerei-maffei\"\u003ethe winery\u003c\/a\u003e is also worth a look. After all, pink can also be artisanal.\u003c\/p\u003e\n","brand":"Hofkellerei Maffei","offers":[{"title":"750 ml","offer_id":53073658118478,"sku":"020MAF0002","price":12.9,"currency_code":"EUR","in_stock":false},{"title":"6 x 750 ml","offer_id":59638949544270,"sku":"020MAF0002_6","price":75.08,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/maffei-melino-apfel-cider-himbeere.jpg?v=1751007946"},{"product_id":"von-wiesen-rose-apfel-brut-2020","title":"Rosé Apple Brut – 2020","description":"\u003ch2 id=\"speakable-headline\"\u003eRosé Apfel Brut 2020 by Wiesen: juicy and dryly structured\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRosé Apfel Brut 2020 by Wiesen is a pink apple sparkling wine from the Hessische Bergstraße, created using traditional bottle fermentation. It spent twenty-four months on the lees. Its color comes from spontaneously fermented currant juice rather than a sugar solution.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRosé Apfel Brut 2020\u003c\/strong\u003e is a pink fruit sparkling wine from Wiesen in Bensheim, pressed from regional apples of several varieties. It has been treated with the same patience usually reserved for the base wines of premium winemaker sparkling wines (Winzersekt). The 0.75-liter bottle contains 8.7 percent alcohol, noticeably less than in a sparkling wine made from grapes.\u003c\/p\u003e\n\n\u003ch3\u003eRed apple must, currants, and a tart character\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it appears a pale salmon pink, not a garish candy color. First, you get the must of ripe apples, smelling as if fresh from the press, and only then does the bittersweet currant emerge, both red and black in a single aroma. The perlage remains fine and never gets in the way of the drinking flow.\u003c\/p\u003e\n\u003cp\u003eDespite all the berry fruit, it comes across as dry because the acidity of the currant keeps the sweetness in check. If served too cold, however, the fruit is suppressed, which is why it reveals significantly more a few degrees above refrigerator temperature than it does straight from the door.\u003c\/p\u003e\n\u003cp\u003eWatermelon with feta is its perfect summer partner, a tomato salad with burrata suits it just as well, and cured char gets that fresh touch from it that would otherwise require a slice of lemon. It is not, however, well-suited for sweets, as it simply lacks the necessary sugar.\u003c\/p\u003e\n\n\u003ch3\u003eThe dosage comes from berry juice\u003c\/h3\u003e\n\u003cp\u003eDuring disgorgement, the yeast plug shoots out of the bottle neck, and the liquid lost in the process is topped up. This topping up is called the dosage and usually consists of a sugar solution or, in the case of fruit, simply apple juice.\u003c\/p\u003e\n\u003cp\u003eNiko Brandner uses spontaneously fermented juice from red and black currants for this, which adds both color and fruit in a single step. No maceration on the berry skins is required, as the berry character only emerges at the very end.\u003c\/p\u003e\n\u003cp\u003eSpontaneously fermented means that this juice has also already undergone fermentation and brings no raw sugar with it. Nevertheless, a little more residual sweetness remains than in the \u003ca href=\"\/en\/products\/von-wiesen-ancestral-apfel-mit-hopfen\"\u003eAncestral with Hops\u003c\/a\u003e, whose fructose has been completely fermented out.\u003c\/p\u003e\n\n\u003ch3\u003eSecond fermentation in the bottle with riddling and disgorging\u003c\/h3\u003e\n\u003cp\u003eThe fully fermented apple wine is bottled with yeast and a little sugar, where a second fermentation begins. This creates the fine carbonation that later rises to the surface in the glass. This is exactly how winemaker sparkling wine from grapes is created in the same cellar.\u003c\/p\u003e\n\u003cp\u003eThe Rosé then rests on the fine lees for twenty-four months before it is riddled and the bottles are gradually moved upside down in their racks over the course of weeks. At the end, the yeast sits in the bottle neck and is expelled in one go during disgorgement.\u003c\/p\u003e\n\u003cp\u003eThe must was previously fermented spontaneously in barriques of various ages, without any cultured yeast dictating the profile. Because the pressure varies from bottle to bottle, the closure should be loosened slowly. Next to it stands the \u003ca href=\"\/en\/products\/von-wiesen-ros-apfel-brut-2018\"\u003eRosé from the 2018 vintage\u003c\/a\u003e, which has two more harvest years behind it and therefore has a calmer presence, and further \u003ca href=\"\/en\/collections\/schaumwein\"\u003ebottle-fermented wines\u003c\/a\u003e are waiting on the same shelf.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073664377166,"sku":"020GRI0281","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-rose-apfel-brut-2020.jpg?v=1779199598"}],"url":"https:\/\/norgutes.com\/en\/collections\/cidre.oembed","provider":"nur Gutes","version":"1.0","type":"link"}