Cidrerie du Condroz

Adrien Pestiaux, Roger Divan, and Simon Remy craft their artisanal cider using old, untreated Belgian apple varieties. The pressed juice is stored for 9 to 10 months in old wine barrels. Just like with champagne, a natural foam develops due to the second fermentation in the bottle. They also produce the aperitif drink Condrine (16% alc.) and Condreau (43% alc.), the equivalent of Calvados. The cooperators advocate for a positive impact on people, the environment, and society. The profits are invested in a social cause. The Cidrerie won the Coq de Cristal for artisanal products in 2023. Visits are possible in groups.

kristien hansebout