At Æblerov we make wild, Danish apple cider. Naturally fermented on clean, unpasteurized must, pressed on apple orchard from organic fruit growers round about in lands and copenhagen backyards. We do not add yeast, sugar or other fittelihut, but give nature a mandate. This means, among other things, that the fermentation is kick-started by the wild yeast cells that live on the surface of the apple, just like the fine, small bubbles then naturally during bottle fermentation - just like in Champagne. If it results in brittle and complex cider, the message can be given as a rule or as normal, if nothing else is in good condition. This is what we modestly call 'real cider'.