Wedge’s ‘Collaboration 001’ sees the Montreal-based creative studio produce a duo of natural cidres

Regularly proving themselves to be masters in visual identity and packaging design for others, Wedge have expressed their entrepreneurial spirit in devising a new experience for themselves, as well as those that closely admire their craft. Appropriately named ‘Collaboration 001’, the Montreal-based creative studio has linked up with artisanal spirits company Entre Pierre et Terre, with whom they work with on their own products, to produce a delightful duo of natural cidres. With beauty, experimentation and trust at its core, Partner and Creative Director at Wedge, Sarah Di Domenico, talks us through the practical side of how the collaboration came to be: “they (Entre Pierre et Terre) were referred to Wedge by a supplier we often collaborate with. Long story short, Wedge Founder, Justin, drove two hours outside the city to meet them. He shows up for this job and realises the most humble and honest couple is running this cidrerie by themselves. Nothing corporate here. No machine, pure passion. They had an instant connection, and after chatting for hours (and drinking a bit), Justin saw their obsession. The most delicious drink deserves a beautiful label, and it was clear that they needed a better answer.” The meeting proved to be the start of a rather fruitful relationship, which has since seen Entre Pierre et Terre’s beverages sell out three times faster than the previous year, with many new flavours and resulting designs in the pipeline. “It’s cidre made from fermented apple juice and nothing else,” Di Domenico reveals about the makeup of Wedge and the ciderie’s collaboration. “No added sulphites, unfiltered, all-natural.” Each batch is fermented in large barrels for a minimum of one year, allowing it to ‘transform’. “Once bottled, the fermentation continues. That’s why you have to keep the product very cold,” Di Domenico tells us, further explaining that if you don’t, it’ll be “cidre everywhere!” as “it’s extremely carbonated. It’s alive.” And “technically, the longer you keep it unopened, the more its nature transforms. How poetic.”