We make ciders in Ignaców
according to classical rules.
In autumn, we press the juice from ripe apples, which is then fermented. During winter and spring, the young cider matures. In summer, it is ready to drink.
Compliance with the cycle of nature is the first principle of quality craftsmanship.
The second rule is
proper fruits,
because not every apple is suitable for cider.
Our orchard grows cider varieties (including the English Yarlington Mill and Kingston Black, the French Muscadet de Dieppe and Douce Coet Ligne), as well as those once commonly grown in Poland, such as Złota Reneta, Koksa Pomarańczowa, and Grochówka.
Each of them builds the quality of the cider, contributing its own tannins, acidity, concentration and unique taste and character.
Cydr Ignaców is the first Polish craft cidery established in 2011.
We produce dry ciders, keeving ciders with a hint of sweetness, ice dessert ciders, and ciders intended for fine distillates.
Photo: Sam A. Harris
Ignaców – a village on the border of the Grójec and Rawa regions, in the heart of the largest fruit-growing region in Europe. Marcin Hermanowicz's family has been growing apple trees here for four generations.