At Æblerov we make wild, Danish apple cider. Naturally fermented on clean, unpasteurized must, pressed on apple robbery from organic fruit growers around the country and Copenhagen's backyards. We do not add yeast, sugar or other fittelihut, but give nature a mandate. This means, among other things, that the fermentation is kick-started by the wild yeast cells that live on the surface of the apple, just as the fine, small bubbles are formed naturally during bottle fermentation - just like in Champagne. The result is crispy and complex ciders that can accompany well-cooked meals or stand alone, but most importantly are enjoyed in good company. This is what we modestly call 'real cider'.