Všenory, Bohemia, Czechia
Jachym Kliment uses original method when making cider that is based on a long period and slow fermentation of the apple must in tanks and barrels (app. 1 year). Then the cider matures several years in bottles while the fermenting process that began in tanks still continues. That is how the cider gets its natural sparkling and characteristic taste that is unique for the drink not only in the Czech Republic. The crushed apples undergoe maceration, then spontaneous fermentation following by partial decanting and sedimentation. The apples come from old tall trunk orchards (60 – 80 years) with various apple varieties. Jachym grafts his trees in order to preserve these apple varieties and enriches his orchards with apple varieties grown especially for cider.