Christophe Bouvet has around 30 different varieties of apples. The apples are all collected manually by hand during Autumn, and usually there are two harvests, sometimes three. The grass is cut before harvest, to ensure the apples are easy to see – they are very small! They are brought back and left outside on a large tarps to ripen further for one to two weeks. They are then sorted and cleaned by hand before being pressed. Fermentation occurs in 2000L tanks with the natural yeasts and last several months. Several rackings occur in the cold weather, so as not to speed up the fermentation. He does a very light filtration with a cardboard plate filter - the coarsest possible, to remove a minimum of lees but without having too limpid a cidre, which would risk losing aromas. There is no addition of sulfur, malic acid or water - this is a very natural cidre.

- Larkin Imports