Terroirs — Rich, deep loamy soil. The orchard of tart apples lies at the bottom of the valley, on deep, loamy soil, surrounded by woodland and bordered by a stream.
Orchard Management — The apple trees are sheltered from the wind by grass-covered strips, which promotes biodiversity. No pesticides or insecticides have been used, in order to protect the environment.
Cider-making — The apples were harvested by hand from October to November.
Fermentation takes place in vats, followed by blending in oak barrels using indigenous yeasts. The cider is bottled in late April, with natural second fermentation, without added sulphur, uncarbonated and unpasteurised.
Secondary fermentation takes place naturally in the bottle.
Brut Cider — A fruity nose, fine bubbles, a pale golden colour, citrus notes and lovely liveliness on the palate to delight the taste buds.
Serving advice — Ideal as an aperitif or to accompany roasted chestnuts, roast chicken, pork with pineapple, or a peach Melba. Store upright in a cool place before serving at 8°.
