Première and Réserve are made in a special technique called "cryo-concentration". They picked the apples very ripe and keep them in a special warehouse in temperature overing +1 C unti the first freezing temperatures of winter. Them they will press them and store the juice in large plastic bins which will be put outside for 3-6 weeks at temperatures overing around -4 to -6 C. This period will see the water separate from the juice. Because water is less dense than sugar it will freeze and the sugary juice will not. They will then collect the super concentrate and super sweet must, about 1/3 of the original quantity, and ferment it. For Première, it will be in stainless steel for 6 months while Réserve will see its must ferment for 8 months, 50% of which in oak barrels (2nd use red wine barrels from US producers).

Première will be filtered and bottled straight away while Réserve will be blended with 50% fresh cider and 50% aged cider and then bottled.

Récolte d'Hiver is different in that the apples will be left on the trees until January when the temperature will drop to - 15C. Here it is very important that the apples be healthy. During the period before picking, the apples will dehydrate and will be exposed to the elements (sun/wind/rain/snow) thus acquiring extra concentration and also extra complexity. When freezing temperature appears, the water will concentrate at the core of the apple while the sugar will tend to be pushed towards the surface. If the apples would be picked at a lower temperature than -15C, they would be too soft and collapse on picking. But at -15C, they are hard enough to pick. On arrival at the cellar, they will be pressed immediately so that only a super concentrated and sweet juice will flow. A very tiny percentage of the juice will be used for this wine - it will take about 50-80 apples to make a single bottle! The must will then be fermented for 8 months and bottled right away.