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A semi-dry, naturally sparkling apple cider crafted in the traditional French method from carefully selected cider apples grown in the Klumpė orchards. The freshly pressed apple juice is fermented and matured for no less than seven months, resulting in a cider with a firm body and well-balanced flavour.
The keeving method, also known as Le Chapeau Brun, is a traditional and intricate cider-making technique, widely used in France’s Normandy and Brittany regions to produce naturally sweeter, gently sparkling ciders with a lower alcohol content. This method allows fermentation to stop naturally, preserving the apples’ own sugars without artificial sweetening or chemical additives.
The first craft cidery in Lithuania, founded by the country’s first official Pommelier, Donatas Genys. After travels to England and Normandy, many years of experimentation, and the planting of more than 6,000 cider apple trees, he initiated a completely new era of cider revival in Lithuania.
Sodo Sidrinė, located just a few kilometres from the city of Kaunas, in the Klumpės orchards.
