Philosophy
In the orchard
Respect of soils, biodiversity and fruits
for a full expression of the « Terroirs »:
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- Standard apple trees, local varieties
- Organic farming (in the process of conversion)
- Grazing in the orchard outside the harvest season
- Manual harvest to achieve a high degree of maturity
- Only the heart of the yield is used to make cider
- Apples are sorted twice (in the orchard and before pressing)
- Over-ripening in pallet boxes
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In the cellar
To keep it alive and unique,
cider needs as little intervention as possible but requires constant attention :
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- First clarification made naturally
- Fermentation in thermo-regulated stainless steel tanks
- First fermentation by natural yeasts
- No sulphites during first fermentation
- Control of fermentation by repetitive rackings
- Bottling on the estate
- Natural foam taking in bottles (no artificial carbonation)
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In the bottle
Passion, emotions, sharing
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- Vintage ciders with ageing potential
- Single Orchard cuvées
- Special Cuvées inspired by the world of wine
- Great ciders for gastronomic occasions
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