Sweet and juicy with a tart touch of cellar apples, lemon, a little meadow sorrel, crackling, chanterelle and honey.
Young, juicy and fresh with a little firmness and sweetness, focused notes of apple, herb and citrus. Creamy carbonation.
Made using the traditional method or better known as the "champagne method". More than 3 years on sediment. Fresh and crisp in taste.
100% Pear cider, more relaxed acidity than apples, and quite distinctive. Almost no one makes pear cider in this country!
100% Rubinstep apples, secondary fermented in bottle.
Dry, fresh apples and ripe cherries, well-balanced acidity and a long finish. Secondary fermented in the bottle.
cryo-concentrated cider fermented using the charmant method, finished with malolactic fermentation. A rich cider with a long finish.
Fresh sides with fresh and healthy apples. Fine raspberry tones.
Made using the traditional method, known as the "champagne method". More than 3 years on sediment. Notes are concentrated apples and brioche.
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