For this Oude Kriek, we macerated sour cherries for almost nine months on stainless steel. While macerating and blending, we used lambic originating from four different barrels and six different brews. The final fruit intensity amounts up to 334 grams of fruit per litre of Kriek. We left this bottle to age for another 15 months in our cellar prior to release. 100% 3 Fonteinen.