22 avril 2007
THE MAKING OF CIDER
1- Harvesting of apples : 
When appels are ripes and saturated with sugar, we pick them from 15th October to the end of December. We own 17 acres of orchard and 27 varieties of apple.
2- Brewing :
Then apples are selected, cleaned and crushed to extract the juice. Pressing permits to extract the sweetened and tasty apple juice.
3- Fermentation :
After some days the wort is decanted then the alcoholic fermentation starts and allows sugar to convert in to alcohol. This process can last several months in vats.
4- To bottle : 
When the aroma, the sugar content, the sharpness are interesting, the cider is bottled.
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