This semi-dry cider (36gr residual) is made from a blend of a predominantly bitter sweet variety (Douce Moëns) and a sour variety.

Fermented by indigenous yeasts in barrels, it has been stirred and disgorged without the addition of liqueur or sulfur, after a minimum of 12 months of aging.

The tasting reveals round and powerful tannins that bring length and aromatic complexity.