Grégoire Jacquot came to cider by the tree. Passionate about arboriculture, it is his initials and the travels that led him to cider. He greatly appreciates the link between the orchard, the trees and the fermentation, which is concretely found in each bottle, which is what prompted him to create the cider house in 2022 in Reillon in Lorraine.

Lorraine, a crossroads in Europe and a hillside region, has a rich fruit heritage, which I wish to highlight through my cuvées. The diversity of species and varieties in Lorraine orchards offers a wide taste palette. This peasant heritage is at the heart of my work. My travels allowed me to understand arboriculture in the broad sense, then more particularly the breeding of ciders and reinforced in me the idea of terroirs. This awareness and my experiences made me want to create the cider house in Reillon, the village that saw me grow up.

I manually harvest the fruits of the region in traditional high-stem orchards. The musts are then extracted in Reillon, where I carry out the fermentations exclusively on wild yeasts after settling of the lees. I regulate the main fermentation by light filtration and underdrawing and I do not use sulphites. Following bottling, a second fermentation produces natural effervescence after several months of aging.