We brew this rustic beer every year in February, using local ingredients and unmalted wheat. A special mixture of wild Belgian yeasts, of the genus “Brettanomyces”, and bacteria, takes us back to the era of spontaneous fermentation in open cellar-vats, in an environment with a rich microflora. The flavour profile of the beer has a strong acidity and is full of various fruit tones, spices, hay and the rare, sour smell of horse saddle. The beer is vintage and can be stored and aged. The mature beer will darken, and gain more of a bite and a roundness of flavour and tartness.