The actual product may vary from the images shown on the website.
This semi-dry, naturally sparkling apple cider is crafted from carefully selected cider apples grown in the Klumpė orchards. It follows a classic style rooted in old French tradition, where the focus is not on an immediate aromatic impact, but on patiently developed balance.
The raw material is chosen with precision: the cider apple varieties ‘Harry Master’s Jersey’, ‘Yarlington Mill’, ‘Sweet Alford’, and ‘Dabinett’, all 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 firmer body, deeper texture, and a consistently balanced flavor profile.
The defining feature of this cider is the traditional “Keeving” method, also associated with “Le Chapeau Brun” (literally “the brown cap”), characteristic of the cider culture of Normandy and Brittany. This more complex yet highly regarded technique allows fermentation to be naturally controlled, preserving part of the apple’s natural sugars without artificial sweetening or chemical additives. As a result, the cider remains semi-dry, gently sparkling, with natural roundness and a clean, unforced balance.
On the nose, there is a freshness of ripe apples, a light orchard herbal note, and a subtle bitterness typical of cider apples, reminiscent of apple peel. On the palate, the cider is full-bodied, with well-balanced acidity, a natural sparkling texture, and a gently integrated bitter note that adds structure. The finish is clean, medium in length, with a lingering apple character.
We recommend serving well chilled, at 6–8 °C, as an aperitif or alongside light snacks, poultry dishes, cheeses, and more savory bites, when seeking natural, authentic cider balance rather than sweetness.
Ingredients: 100% natural, freshly pressed apple juice.
Natural sediment may occur.
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.
