The Cidre a l’Ancienne Brut is made from three types of apples: Marie ménard, douce coet ligné, and douce moen. The final cider is 6% alcohol. This cider is made with no sugar added, no pasteurization and fermentation is natural. The apples are harvested between October and December and dry-aged for six weeks before being crushed. The alcoholic fermentation takes place in barrel over a period of four to eight months. The cider is very lightly filtered before going into bottle. The second fermentation or “prise de mousse”, takes 6 - 8 weeks and is also spontaneous.