2, 3 and 4 year old lambic with Schaarbeekse and Gorsem cherries. 18 month maceration in pinot noir barrels. Due to the extended maceration, the beer underwent a spontaneous malolactic fermentation, making the beer softer on the palate and richer in the body. Following an old kriek lambic recipe from 1907, Ceylon cinnamon sticks were added to the barrels. The result is a smooth and rich winterkriek.