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The fruit harvest usually starts mid-october, and end at the beginning of december. The fruits are picked from the ground, and stocked into wood palox until their maturation. The starch which is contained into the apples gradually turn into sugar. This period can go on from one to four weeks, depending of apples varieties and external temperature.
Then come the transformation, or brewing time. Fruits are carefully washed in order to take off all of the impurities (pieces of leaves, ground, herbs… which could give to the cider the “casse ferrique”, which means that the cider is becoming black in the glass after an hour.

The apple sorting is made after the washing, and permit to eliminate the fruits which are too damaged. The objective is to have a perfect fruits sanitary status, in order to avoid the cider pollution during the fermentation.
Then, apples are finely grated (10mm)to extract the maximum of juice, without damaging the seeds, which would gave to the cider a strong astringent taste.

There are a few advantages for the vat, which last from 1h30 to 3 hours:
With the contact of the oxygene, the fruit pulp is milled, and is going to oxidize, which is going to give some color to the juice. That is why our cider and apple juice are naturally colored, and do not contained any chimical colours.

The fermentation yeasts, which are naturally on the apples, evenly spread through the vat. It permits to obtain more clear juices. During the vat time, a part of the tannins is going to fix itself on the pulp, and the astrigence will be reduce.

The pressing is made with a 35Hl pneumatic press.  The lenght of the pressing is 2 hours. The extraction efficiency is about 62%. That means that for a tone of transformed apples, we obtain 620 litres of juice. That juice, coming out of the pressing, is called “must”, and is transfered to the vat.

The must is gradually going to ferment , and after one to three weeks, the pectin are going to go up into the vat upper part, and create the “brown hat”. After that, the clear liquid in the low part has to be transfered into another closed vat. The cider is now going to ferment during 3 or 4 months.

Before the bottling, the different cuvée are assemblied in order to obtain a balance between taste and aroma. This is what is giving our cider a unique taste.
Then, the cider is filtered, in order to reduce the yeast population, and finally, bottled.
We will have to wait 2 to 3 months to drink it, when the cider became sparkling.