Description

Terroirs – Rich, deep, clayey loam soil.

Arboriculture – The apple and pear trees are grassed, which encourages diversity. No pesticides or insecticides have been added to preserve the environment.

Cidrification – Apples and pears are harvested by hand between September and November.

Cidre Brut – Gastronomic brut cider, a blend of perry and disgorged cider. Fine bubbles, 7% vol., light yellow color, notes of white flowers, underlined by a subtle woodinessby, aged in oak barrels.

Tasting notes – Ideal as an aperitif, with warm oysters, pumpkin gratin, gingerbread toast, cheese…