Single-varietal sour apple brut, vintage 2018.

Picked by hand on the ground and in several passages during 2 to 3 months, the apples are finely selected and then stored under wooden shelters to allow an over-ripening. Macerated according to their own process, the apple pomace is then gently pressed on a vertical cage press. Fermented in thermo-regulated stainless steel tanks, this cider is bottled the summer following its harvest.

After a minimum of 36 months of ageing in the bottle, the cider is handled and rested on a wooden rack before being stirred. Disgorged on the fly on a cork, they do not undergo any addition of liquor.