HDB Wild Cider begins in our heritage apple orchard, cultivated by chef Maurice Huynen with traditional pruning and natural soil management. The apples are harvested by hand at peak ripeness and selected for their balance of acidity, sweetness and aromatic depth.

After pressing, the juice undergoes a spontaneous fermentation, using only naturally occurring yeasts from the skins, orchard and cellar environment. This wild fermentation is guided by celebrated cidermaker Guido Verreyt (Zwaeneberg), whose expert stewardship protects the cider’s authenticity while allowing its natural character to develop.

Following fermentation, HDB Wild Cider is matured slowly to refine structure and aromatic complexity. No artificial additives or flavour corrections are used, preserving a true expression of terroir, fruit and craftsmanship. The final result is a cider of remarkable purity, shaped by the land and guided by artisanal hands.