At each stage of manufacture of the cider, all elements which are a factor in quality are taken into account and checked.

Quality of the apples
• technical monitoring of orchards,
• selection of fruit,
• pressing when ripe.

Quality of juice during production
Measuring the density,
the sugar level,
the acidity,
the richness
the alcohol, etc.

Monitoring and analysis
By our internal laboratories
of the juice in tuns
the blends
the bottled products
to meet the demands of legislation.

Organoleptic analysis and sampling of all ciders before bottling
Each tun of cider is sampled before being processed to meet the needs of consumers. Yves Asseline organises samplings to guarantee that products from the cider factory are consistent.