I talked with the team about how we choose apples for each batch of cider. It's not just about the variety, but also about the harvest time and how natural fermentation brings out the flavors. I jotted down some practical observations about what a typical day in the orchard looks like and what it means to work without chemical additives. A piece that explains the decisions behind each bottle.
The first seven days after pressing the apples are decisive for the quality of the cider. I followed how the taste evolves, how natural effervescence forms, and what adjustments we make depending on the temperature in the cellar. No complicated theories – just concrete details about what the process looks like in reality and what limits we have when working with pure ingredients.
After the first batch tests, we adjusted the recipe for the red currant and rosemary cider. We reduced the amount of rosemary to avoid covering the fruit's acidity and extended the fermentation by one week. The result is a more balanced cider that preserves the freshness of the apples and the slightly woody notes. A separate perspective on how practical feedback changes the final product.
Clear answers about our process, ingredients, and how to enjoy our priestale beverages.
The apples come exclusively from local orchards in the Prahova Valley and Transylvania regions. We collaborate with small producers who cultivate traditional varieties without chemical treatments. Each batch is harvested at full ripeness, depending on the season, to ensure an authentic taste and natural fermentation.
No. All our beverages are made without added sugar, artificial flavors, or preservatives. The only ingredients are fresh, cold-pressed fruits and the wild yeasts naturally present on the apple skins. Packaging in dark glass bottles protects the product from light and maintains freshness without chemical intervention.
After opening, we recommend consuming it within a maximum of 3-4 days, stored in the refrigerator at a temperature between 4 and 6 degrees Celsius. The bottle must be tightly closed to preserve the natural effervescence. Shaking before serving helps redistribute the fine sediment, which is completely natural.
Absolutely. Our non-alcoholic cider is an excellent base for refreshing drinks. Here are three simple ideas: 1) "Blackberry and Mint" – cider with blackberries and sage, ice cubes, mint leaves, and a few fresh blackberries. 2) "Ginger and Lemon" – apple juice with ginger, mineral water, lemon slices, and a drizzle of honey. 3) "Redcurrant and Rosemary" – dry cider with red currants, a sprig of rosemary, and crushed ice. All are prepared in minutes and are perfect for parties or brunches.
Yes. We use glass bottles, which can be fully recycled after emptying. The labels are made from recycled paper, and the caps are made from natural cork or biodegradable materials. We encourage returning empty bottles to our partner collection points to reduce the ecological footprint.