Apple Piquette created in collaboration with Petr Madara. Coferment from sparse apple juice, macerated with Frankovka moldings from the Marada Mikulčice winery. In the bottle fermented with Josafat flower.

Experimental batch made from conventionally grown, resistant varieties of apples from southern Bohemia, intended for supermarkets. They rejected them as damaged by hail. The apples were last sprayed four months before harvest. The apples underwent multi-residue pesticide screening in British ALS laboratories without a single detectable trace of pesticides.

Made by spontaneous fermentation with wild cultures, without filtration, without clarification, without artificial saturation, without added sulphites, acids, tannins, enzymes, aromas, preservatives, sterilants, dyes.