Cider apples coming from a single orchard, overlooking the sea, in the Calvados department. Nine varieties are used in its composition. The fruit has a special taste, it is made into wine separately. Racy, taut, mineral.

After a career as a book sales rep in Paris, Cyril decided to go back to native Normandy with his family. All of his products are made from apples, about 32 different varieties, picked on the tree, not from the ground where they already started the process of rotting. The apples are then aged whole in small wooden crates for up to two months before being crushed, pressed, and then transferred to stainless steel tanks where the fermentation starts. They are then bottled while fermenting and placed on the pupitres (the racks used for riddling) for up to a year. No yeasting, no filtering, no sulfur added.