The apples are bought in Normandy and sent to Auvergne in big bags. The apples come from an orchard without treatment and eco-grazed by sheep. Once arrived in Auvergne, they are pressed and after a few days of waiting and the creation of the hat, the fermentation starts on its own. I check this fermentation regularly to obtain a cider with great aromatic finesse. Bottling is done at a low density. Fermentation continues in the bottle to create the foam.

HeavenCider has slightly more residual sugar than HellCider and is a little less funky.

No Control is 5 hectares of vines, there are different grape varieties:

gamay, pinot noir, syrah, chardonnay, sauvignon, sylvaner, and pinot auxerrois.

All this gives them, depending on the vintage, between 5 and 7 cuvees.

No Control is also an impressive palette of diverse and varied diverse and varied terroirs resulting from recent and ancient volcanic activity. This gives the wines a typicity, a remarkable minerality.

Good tasting.