Traditional Method

Jaanihanso ciders and sparkling wines are crafted using the traditional méthode champenoise, the same method behind the world-famous French champagne and Spanish cava. The process begins with freshly pressed fruit juice — apple, pear, blackcurrant or rhubarb — and a primary fermentation, always driven by “wild” spontaneous yeast, followed by months or even years of secondary fermentation and ageing in the bottle. This meticulous approach creates unique flavours and elegant bubbles that set our ciders and sparkling wines apart.