Harvesting the apples

When they are sweet and fully ripe, the apples are collected and sent to the cider factory. Harvesting lasts from 15th September for earlier varieties grown on hillsides to 15th December for later, more hardy varieties.

Cidor, Fréquin, Binet rouge, Bisquet, Petit jaune, Douce Moën, Judor are among the many varieties selected...

Processing

After being sorted and washed, the apples are pulped, and the resulting pulp is macerated for several hours to allow the aroma and colour of the future cider to develop. Then comes the final stage, the pressing which will allow the sweet, fragrant juice to be extracted.

Fermentation

The mash from the pressing is decanted into mash tuns where the main fermentation takes place slowly, thus allowing the sugar to be turned into alcohol. To achieve the typical features and characteristics of each product, the cider factory judiciously combines the mash from different varieties of apple, to obtain the harmonious blend required for each cider. For sweet cider, the mash is clarified before decanting, for dry cider fermentation is total.

Storage

During the months that follow, the juice is stored in tuns: the dry on lees, while sweet ciders are refrigerated. Thus numerous tuns allow the characteristics of each product to be preserved until it is ready for bottling.

Bottling and labelling

The bottling machines automatically fill and cork the bottles, and fix the cork wire. Bottles are selected according to the products and wishes of customers:
• litre returnable or non-returnable glass,
• PET bottles,
• champagne-type bottles 75cl,
• individual packs.

At the time of bottling, some of the cider is pasteurised. This technique allows the client to be guaranteed a stable, consistent product lasting many months. Next the labelling and sealing of the bottles reflects the image of the company brand names. The products are packed at the choice of the client in cartons, CFP crates, boxes, or on pallets or half-pallets.