The Cider making
Selective sorting of cider apples by type of variety, maceration of the pulp, the
clarification, the edition and the slow fermentation to guarantee the authenticity
of the ciders.
Varieties of apples
Kermerrien, Douce Coëtligné, Douce Moën, Marie Ménard, Rouget de Dol. All the apples are of Breton origins
Gustative quality
A right balance between bitter, sweet and slightly acidic, robust character with fruity notes
