Using only varieties native to Estonia and aging for more than 18 months, the medium-dry dry is a golden cider with a foamy aftertaste that spreads in the mouth. It goes well with seafood. JAANIHANSO In Estonia on the Baltic Sea coast, short summers and long autumns produce dense, fragrant apples. Only carefully selected fruits are fermented in a bottle, and the fine bubbles with a texture similar to champagne rise up, making it an exquisite craft cider. Jäni Hanso is one of the few producers that uses only wild yeast to make cider. Only local varieties are used and finished using the same method as Champagne. After a long aging period of 18 to 30 months, cider produces fine-textured bubbles that are hard to believe are apple liquor. Chill well and enjoy with a glass of white wine or champagne.