Raw cider of sour apples, single variety.

Picked up by hand on the ground and in several passages during two to three months, the apples are thus finely selected then stored under wooden shelters to allow an over-ripening. Macerated according to our own process, the apple pomace is then gently pressed on a vertical cage press.

Fermented in new and recent demi-muids and foudres, this cider is bottled in late spring following its harvest. After 12 to 24 months of aging in the bottle, the bottles are stirred and then disgorged on the fly without adding any liqueur.