Grapes: Douce Moën, Marie Menard, Perit Jaune and St. Martin
Production cycle: Collected strictly by hand, after about a week the apples are washed and ground to obtain a puree that is then pressed into an old press.
The obtained juice is cooled, clarified by decantation and then fermented in steel tank at a controlled temperature.
After a few months in the cellar, the cider is bottled with the addition of yeasts (Sacharomyces cerevisiae) and sugar for a second natural fermentation in the bottle which also guarantees the bubbles, 9-12 months of maturation on the lees and with disgorgement the yeasts are extracted and the syrup of dosage is added (Dry, or about 30 G/liter).
Alcohol content: 9 % vol.