This sparkling fruit wine (fruit pét-nat) is crafted from locally sourced apples, cherries, plums, and grapes. The apples and cherries were grown and harvested at Axelstorp, the orchard of Fruktstereo's friend Magnus Nilsson in Skåne. The plums come from Solberga and Dalby, while the grapes are sourced from Hällåkra and Klagshamn, just outside Malmö.

The combination of these fruits creates an electric, vibrant wine that is both expressive and refreshing. Despite its diverse blend of ingredients, it comes together as a seamless whole with a distinct character entirely its own.

Is a vibrant natural fruit cider from Malmö, Sweden, crafted by one of Scandinavia's most innovative producers. Known for their boundary pushing pét-nats and ciders, Fruktstereo embraces spontaneous fermentation and locally sourced fruit to create beverages full of character and energy.

This co fermented blend brings together Ingrid-Marie and Gloster apples with plums, sloes, cherries, and rosehip, resulting in a layered and expressive cider that balances bright fruit, subtle tartness, and refreshing complexity. Produced without additives or pesticides and fermented with naturally occurring wild yeasts, it showcases the purity of sustainably grown Swedish fruit and Fruktstereo's distinctive approach to natural fermentation.

The result is a lively, aromatic cider that is both playful and sophisticated, offering a unique expression of Swedish terroir and seasonal fruit.

This dry, sparkling cider is made from Golden Russet, Golden Delicious, and Mutsu apples along with quince, all grown at Rose Hill Farm on Long Island’s North Fork. The fruit is macerated for 48 hours before pressing, then the juice is transported to the Hudson Valley, where it is fermented and aged in barrel for 10 months. The result is a structured and savory cider with layered fruit character, bright acidity, and a refined, food friendly finish. Enjoy it alongside clothbound cheddar for a classic pairing that highlights its depth and complexity.

Inspired by Sonoma’s wild past, Phoenix is a dry sparkling cider made from heirloom apples sourced from forgotten, dry farmed orchards that have been brought back to life. A gentle infusion of foraged native Coyote Mint adds an extra layer of character, creating a cider that is both distinctive and deeply connected to its landscape. Expect notes of stone fruit and warm lemon peel, balanced by subtle hints of sage and a savory edge. The texture is lively yet refined, with a soft grip that carries through the finish. Made from dry farmed fruit grown in old growth orchards, Phoenix is crafted without added sulfites and is left unfined and unfiltered, allowing its natural complexity and sense of place to shine through.

Redefining what American cider can be, drawing inspiration from the overlooked agricultural history of Long Island. Founded by Erik Longabardi and Benford Lepley, the project focuses on forgotten orchards and historic growing sites, crafting ciders that capture a true sense of place.

Their Suburban Moraines still cider is made from Black Twig and Winesap apples grown at Breeze Hill Farm in Peconic on Long Island’s North Fork. After a short maceration, the cider is aged in neutral oak barrels, allowing its character to develop while preserving the purity of the fruit.

 Bright, herbal, and beautifully complex, Suburban Moraines offers fresh orchard fruit, subtle savory notes, and lively acidity. With its structure and depth, this is a cider that will appeal to both cider lovers and wine drinkers alike.