Making Cider – Apples are harvested by hand from October to December.
The fruit is stored in palloxes under cover to ensure optimum ripeness. Fermentation takes place in vats, followed by blending in barrels, using indigenous yeasts.
The cider is bottled at the end of April, with no sulfur added, uncarbonated and unpasteurized.
Refermentation then takes place in the bottles. The natural bubbling of the cider somewhat masks its clarity.

Making perry – Pears are harvested by hand in September. The fruit is stored in wooden palloxes under cover, to ensure optimum ripeness.
The work in the cellar is carried out delicately, to avoid rushing the ciders.
Fermentation is managed in vats, followed by blending of the different varieties with indigenous yeasts.
The perries are bottled at the end of April, with no sulfur added, uncarbonated and unpasteurized. Refermentation then takes place in the bottles. The bottles are stored on laths for 24 months.
They are then disgorged on the fly.

The range : 

• • Ciders – Divona, Nérios, Nantosuelta, Toutatis
  • Perries –  Bélénos
  • Cider and perry blends –  Lug, Armorique, Taranis, Bélisama

Certified Organic production FR-Bio-01