Producing cider since 1946, Maison Hérout crafts unusual micro-batches of really delicious ciders. Made from more than 25 varieties of organic apples grown on sandy, well-draining, stony soil, this cider stands out with its tannic structure and notes of fresh pears. After harvesting, the apples are grated, macerated, and then pressed with the help of a rack press dating back to 1920. Natural yeasts start the fermentation process which takes place in oak barrels that once contained Chardonnay and Pinot Noir. Then, the juice is blended and bottled which is where fermentation ends, but not before the alcoholic sugars are converted into carbon dioxide. Once the bottles are full of bubbles, the cider is aged on its lees for twenty months before dégorgement (removing the dead yeast cells) is carry out. An extravagant process for this exceptional cider with its pale golden colour and white flower and woody notes. It’s very refreshing on the palate, unveiling the perfect balance between acidity, bitterness and sweetness.