Apples for our cider come from domaine orchards farmed organically since their plantation, and have never seen industrial agrochemicals. Our decision to refrain from using mildew and odium treatments, even the organic kinds, means the fruit undergoes a rigorous sorting to remove all but the best fruit. After being washed, milled and pressed, the juice is then carefully racked to remove any gross sediment and leave us with a clean juice. This clarification will allow the juice to ferment slowly and gently in temperature controlled vats under the supervision of native yeasts.

Before the yeasts have consumed all the sugar, the cider is put into bottle under traditional cork and wire closures to continue fermenting, giving a natural carbonation or “pétillant naturel.” The residual sugar at bottling and the concentration of yeasts, in addition to the flavor profile of the cider determine which cuvee the finished cider will become.