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.