From husband and wife team Ivo and Eva Laurin(ová) comes this entirely naturally made, dry, lightly sparkling cider. Heritage apples are spontaneously fermented in large old oak barrels, and rest for one year. Then placed in open top vats for one week with Welschriesling, Riesling and Cabernet Franc grape pomace courtesy of Milan Nestarec, it is then pressed, fresh apple juice is added, and then bottled to start secondary fermentation. Pair with strong cheeses, cherry preserves, and wild game sausages.