Old cider made from Normandy apple varieties, aged for 17 months in lambic barrels, and young cider from the Pajot orchards, aged for 6 months in lambic barrels.
In the search for suitable cider apples, Senne and Vincent found a local orchard with around 150 apple varieties: various authentic Normandy apple varieties, Kermerrien, Fréquin Rouge and Marsengien. Just like with lambic, Boerenerf mixes different vintages. The young cider is based on Pajot acids such as Berglander, renette (star, french, hernaut), Gris braibant,… Some quince wine is added for some extra punch.
This cider has a lot of body and texture. Soft tannins and a light funk and medium body result in a complex cider that should be drunk slowly.