Its complexity comes from a blend of dozens of varieties of apples harvested by hand (Burgundy & Pays d’Othe 40%, Normandy 30%, Perche 30%).

Slow fermentation (native yeasts, without sulphites) and aging for 8 months in white and red wine barrels (from Burgundy and other wine regions)

Natural second fermentation in the bottle (Champagne method). Not disgorged. Brut cider (17 g of residual sugar)