Cider

Our ciders are crafted through a thoughtful and deliberate process, with a few defining principles shaping their final character. Everything begins with apples. Many years ago, we chose to work exclusively with apples of Belgian origin. This decision allows us to maintain close control over their provenance, harvest methods, and ripeness, while also anchoring our ciders firmly in a local landscape.​

Once hand-harvested, the apples are brought to our warehouse, where they are left to rest for days or even weeks to “sweat.” During this time, they gently lose moisture, concentrating both sugars and aromatic compounds. The apples are then milled and pressed using our vertical Voran cloth press. At this stage, we decide whether to blend multiple varieties or allow a single variety to speak on its own.​

As the juice flows, it is collected either in stainless steel tanks or directly into oak barrels, depending on sugar levels and overall flavour profile. From that moment on, we step back. Fermentation begins spontaneously and slows almost to a standstill as winter temperatures arrive. With the return of spring and warmer days, fermentation resumes, carrying the cider through to complete dryness. In many cases, a natural malolactic fermentation follows, further softening and deepening the cider’s structure.​

Once fermentation is complete, we often revisit the barrels and tanks to create new blends, fine-tuning acidity, body, and astringency. Frequently, these ciders also serve as a foundation for further fermentation with fruit or herbs. Over the years, we have worked with cherries, rhubarb, grapes, fig leaves, lavender, and more.​Pellicle is, at heart, a fermentation laboratory. This means embracing experimentation, one-off creations, and the uniqueness of each harvest. Every year brings different fruit, different barrels, and different outcomes. Recreating a cider exactly as it was the year before is neither possible nor necessary — and that is precisely where its beauty lies.

After bottling, our ciders undergo a final fermentation to develop their natural sparkle. They are then left to rest for a minimum of three additional months, allowing the flavours to settle and harmonize.​In the coming weeks, we are working on bring you more of an overview of most of the ciders we’ve produced throughout the years.