Aged for a minimum of 2 years in old French oak casks.

On the nose, intense aromas of fresh apple. Full taste profile, with floral flavors balanced with notes of fresh apple and a subtle almond finish.

After apples are crushed and pressed to keep only the juice, the apple juice will rest in large tanks, where the fermentation will slowly operate. The fermentation being natural, the process is long and can take up to 6 months. The distillation of the ciders will take place during the first 6 months of the year. After being selected, ciders are double distilled in traditional 'charentais' pot stills made out of copper.