Note after a planning session

At the beginning of summer, the priestly team gathered around a long table, with a few bottles of cider and a map of the orchards in Argeș County. The goal was simple: to decide which fruit batches we would process in the following months and how to preserve the character of each variety without compromising the production pace. It wasn't a meeting with presentations and charts, but rather a discussion about what "seasonal taste" means when you're dealing with apples that ripen differently from one week to the next.

The first surprise came when we mapped out the harvest calendar for Goldrush and Jonathan apples. Although both varieties ripen in September, the difference in acidity and natural sugar is large enough to completely change the cider's profile. For the dry cider with red currants and rosemary, for example, we need a must with higher acidity, which means we have to separate the batches right in the orchard. We noted on the board: "Goldrush – dry cider / Jonathan – blend for pressed juice."

The second part of the discussion focused on packaging. We decided to keep the dark green bottle for all varieties, not just because it looks good, but because it filters light and protects volatile aromas. Additionally, we established that the labels will be made from recycled paper, printed with soy-based ink. It may seem like a minor detail, but for us, it matters that there is no plastic at any point in the packaging.

A topic that generated the most questions was that of mocktails for events. We wanted to have three simple recipes that could be quickly prepared at the bar, without special equipment. Here is what we noted:

• Cider with mint and lime: 150 ml dry cider, juice from half a lime, 4-5 lightly crushed mint leaves, crushed ice. Mix in a tall glass and garnish with a lime slice and a mint sprig.
• Cider with elderflower and strawberries: 120 ml sweet cider, 50 ml elderflower cordial (no added sugar), 3 large mashed strawberries, ice. Shake briefly and serve in a glass with a brown sugar-rimmed edge.
• Cider with rosemary and grapefruit: 100 ml dry cider, 60 ml fresh pink grapefruit juice, a rosemary sprig, ice. Pour over ice, stir gently, and garnish with the rosemary.

We tested all three versions that very evening, with bottles from the current production. The result was convincing: each recipe preserved the natural acidity of the cider and required no syrups or additives. For events, these mocktails can be prepared in large quantities without losing freshness, as long as they are kept cold until serving.

In the end, we drew a few practical conclusions. We will start harvesting a week earlier than last year to catch the apples at their optimal acidity point. We will test a small batch of cider with the addition of blackcurrants, as a limited edition variant for autumn. And, most importantly, we will keep the same principles: no additives, no concentrate, no added sugar. Just fruit, natural fermentation, and glass.