In order to make natural cider one needs carefully selected apples, passion and little luck. CITY CIDER° produces craft cider from good Estonian apples. All our ciders are vintage drinks with a purpose to capture unique spirit of apples from each year.
APPLE CIDER DRY with RASPBERRY 2016
MULL° apple cider with Estonian raspberries 2016 has dark orange, even reddish colouring, just like raspberries are. This cider's profound body is slightly bitter, dryish, you should feel tannins taste on your tongue. Approximately 85% of Estonian apples and 15% of Estonian raspberries have met in this drink. Prepared using method charmat.
APPLE CIDER with BLACKBERRY
2015 Apple cider with blackberry is crafted using traditional method to honor pure Estonian apples and blackberries, also known as grapes of the Nordic. This gentle drink that has been matured for more than six months surprises you with tender bubbles, a tint of purple and elegant blackberry aroma. Drink cooled down: 6–8 °C.
APPLE CIDER SEMI-SWEET 2016
MULL° apple cider semi-sweet is rustic, slightly unpolished and more kind of typical craft cider by its taste, than our other ciders. Beautiful yellow colour, medium carbonation and slightly sour. In aroma you feel fresh apples. We have sweetened this cider during second fermentation with small amount of cane sugar. Cider is made from 100% well selected Estonian apples using method charmat.
SEMI-SWEET APPLE CIDER
APPLE CIDER SEMI-DRY with STRAWBERRY 2016
MULL° apple cider with Estonian strawberries 2016 has very deep yellowish colour, in aroma you should feel sent of strawberries. We have managed to balance sour Estonian apples with sweet strawberries perfectly in this drink. Its not sour nor sweet, its just great. Prepared using method charmat. Cider is made from local apples and local strawberries.
APPLE AND STRAWBERRY CIDER
APPLE CIDER SEMI-DRY 2016
MULL° apple cider vintage 2016 is crisp, rich, slightly bitter and pleasantly fruity. Colour of a cider is beautiful yellow and cider itself is rather sour, like 2016 Estonian apples. In aroma you feel fresh apples. Cider is made from 100% well selected Estonian apples using method charmat.
* International Cider Challenge 2017 bronze medal winner
Martin, head cider maker, started to make wine and cider in his fathers cellar back in 2010. First experiments proved to be awful, but after studying all cider-making books available, things started to move upwards quickly. Soon Martin started to visit summer events to sell his makings, so he faced to his surprise warm feedback regarding his ciders. As a head cider maker at us, Martin is commited to make tasty and high quality ciders. He’s approach is thorough and he prefers facts over opinions.
Erki, our production head, has prepared craft cider since 2009. His experiments with Estonian apples and different berries has lead to understanding that Estonian raw material is great source for tasty ciders. His entrepreneurial spirit together with first indications about soon-to-boom-craftcider-in-Estonia could not keep him sitting back relaxed, so CITY CIDER° was born. In our team, Erki is our internal challenger and strategist. He can be characterised as perfectionist who has high energy navigating complex challenges and exceptional ability to accept uncertainty in life and business.
Lauri, head of sales and marketing, has never prepared wine or cider. Lauri is in a team inspired from opportunities valorising Estonian apples into high quality ciders. His earlier career in large multinational companies in Estonia and outside has given plenty of experience, which he now intends to use in a benefit of something really great. To our ciderteam he brings unique leadership approach along with modern marketing- and sales practices. Lauri can be characterised as value driven team player, highly approachable and result driven.
How we make our cider
Good ciders are made from real apple juice, therefore first and foremost step making cider is wisely selected apples. Best apples for making cider are fresh, uncultivated and just about perfectly ready for picking them up. These principles have also been applied when manufacturing CITY CIDER° and MULL° ciders.
However balanced cider does does not mean one could use just every apple available. It is important to recognise relevant acids, sugars, tannins and flavours given to different apples by mother nature. During cider-making process sugar turns into alcohol, acidity serves for freshness, tannins give full-bodiness which we know particularly from red wine taste and flavours give peculiarity to drinks. All these characteristics depend on apple varieties, area where apple-trees grow and methods and specifics apple-trees have been taking care. For example, in traditional cider-making countries in UK and France READ MORE.