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giving each its own unique identity.

Traditional cider from Normandy is famous for the use of Methode Normandy, or ‘keeving’ in English. It’s a complex process requiring an in dept knowledge of the seasons, apples and fermentation. Only done in colder months and allowing natural pectins in the apples to rise to the top of the fermentation tank to act as a filter bed. Resulting in a final product that is typically lower in alcohol (around 2%) and is sweeter than its other regional counterparts.

A slightly higher abv (4.5%) than would be expected from a Normandy cider, due to aiming for a drier palate. Refreshing, sparkling on the palate, nice roundness, nice acidity and slight bitterness, sustained body. Less