Arboriculture – The apple and pear trees are surrounded by strips of grass, which promotes biodiversity. No pesticides or insecticides are used in order to protect the environment.
Cider production – The apples are harvested by hand from October to December.
The fruit is stored in pallets in a sheltered place to allow it to ripen fully. Fermentation takes place in vats, followed by blending in casks using indigenous yeasts.
The cider is bottled in late April, without the addition of sulphur, and is uncarbonated and unpasteurised.
A second fermentation then takes place in the bottles. The natural effervescence slightly obscures the clarity.
The production of perry – The pears are harvested by hand in September. The fruit is stored in wooden crates in a sheltered place to allow it to ripen fully.
Work in the cellar is carried out with care so as not to disturb the ciders.
Fermentation is managed in vats, after which the different varieties are blended using indigenous yeasts.
The perries are bottled in late April, without the addition of sulphur, and are uncarbonated and unpasteurised. A second fermentation then takes place in the bottles. The bottles are stored on racks for 24 months.
They are then disgorged by the batch.
Range
- Ciders – Divona, Nérios, Nantosuelta, Taranis, Toutatis
- Perries – Bélénos
- A blend of cider and perry – Lug, Bélisama
Certifications
The orchards have been certified to AB organic farming standards for over 10 years and hold Ecocert FR-bio-01 certification.
We have been using biodynamic methods for over 3 years to revitalise and restore the soil. The orchards currently in production are certified Demeter biodynamic FR-Bio-01-117741.