About Us
Heirloom Hungarian apple varieties. A natural approach. Hungarian cider.
Our Story
It didn’t start with a business plan. More with a realisation.
Dry, complex cider existed all over the world – but Hungary had almost nothing but compromises. And that had nothing to do with the apples.
Our goal isn’t just to make a good drink, but to build something new: a Hungarian cider with its own identity – easy and fresh one day, elegant and celebratory the next.
Our Mission
We want to define what cider means in Hungary – in flavour, in approach, in culture.
That means looking both ways: back into Hungary’s own apple wine history, and outward at what the wider cider world has learned. The two together are where we’re building from.
A big part of that is tracking down the old varieties. Hungary once had a rich apple wine tradition, with a wide range of varieties to match – many of which have nearly disappeared. We’re hunting for them, while learning from the international scene. So far we’ve planted over 30 different varieties in our own orchard, working out which ones will carry our ciders long-term.
We’re building the orchard not as a plantation but as a living system: chemical-free, biodiverse, run on permaculture principles. Real quality takes nature and time working together – that matters more to us than yield. Our trees are still young, so for now we work with growers who see things the same way – old trees, no shortcuts.
Slowly, that becomes something: a version of Hungarian cider we can stand behind – and a culture worth building around it.
Built on heritage
Rediscovering old Hungarian apple varieties – bringing forgotten flavours back into the glass.
Nature, undisturbed
Chemical-free, biodiverse orchard on permaculture principles – because terroir matters beyond the vineyard.
Precision and patience
Hand-picked Hungarian apples, natural fermentation, bottle-aged – minimal intervention, maximum care.
From Apple to Glass
We work exclusively with freshly harvested Hungarian apples, blending varieties deliberately to balance acidity, alcohol and aroma.
The juice ferments with natural yeasts, then the base cider continues fermenting in bottle – that’s where the fine, natural carbonation comes from.
We keep sulphite use as low as possible. We believe in clean processes, but where quality calls for it, we’re not against modern technique.
