We make wild, Danish apple cider. Naturally fermented on clean, unpasteurized must - just pressed apples coming from orchards from organic fruit growers around about Denmark and Copenhagen backyards. We do not add yeast, sugar or other fittelihut, we just let nature do its thing. This means, among other things, that the fermentation is kick-started by the wild yeast cells that live on the surface of the apple - the small bubbles then naturally appear during bottle fermentation - just like a Champagne. This is what we modestly call 'real cider'.