Druif blends consist of maceration of grape (must) on/the co-fermentation of grape juice or wine with traditional lambic. No addition of syrups or artificial sweeteners. Unfiltered. Unpasteurised

For this Druif, 3F co-fermented Belgian Dornfelder with one- and two-year old lambic in a 53/47 cut.

They used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambic for continued fermentation in stainless steel. Afterwards, it was blended with two-year old lambic.

All lambics originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%.