Philosophie | cidresdeterroir

In the orchard

Respect of soils, biodiversity and fruits for a full expression of the "Terroirs":

- Standard apple trees, local varieties

- Organic farming (certified)

- Grazing in the orchard outside the harvest season

- Manual harvest to achieve a high degree of maturity

- Apples are sorted twice (in the orchard and before pressing)

- Ripening in pallet boxes

To keep it alive and unique, cider needs as little intervention as possible but requires constant attention :

- First clarification made naturally (keeving)

- Fermentation in thermo-regulated stainless steel tanks

- Primary fermentation by natural yeasts

- No sulphites during first fermentation

- Control of fermentation by repetitive rackings

- Bottling on the Estate

- Natural foam taking in bottle (no artificial carbonation)

Passion, Emotion, Sharing

- Vintage ciders with ageing potential

- Single Orchard cuvées

- Special cuvées inspired by the world of wine

- Great ciders for gastronomic occasions