Winery:   Marie-Lou & Max

Region:   Beaufort, Savoie 

Fruit:        Apples

Abv:         7,5%

Vintage: 2024

Organic and biodynamic cultivation

Cider is based on a blend of different varieties :

- 60% of “Croejons” (Wild variety, malus siervesi)

- 30% of “la Mâle” (Only found in Tarentaise Valley)

- 10% different eating apple varieties (Kerina,

Booskop, Reinette...)

Apples are crushed then pressed with Jacquère marc, in

Novembre. Fermentation starts in stainless steel to carry

out two racking, and slow down the yeast.

In December, the juice is transferred in Amphora to finish

its fermentation for 5 chilled months.

2025 springs will awaken the last yeast, and we will use this

dynamic to make the second fermentation. Since the cider

is almost dry already, we had to add 7 grammes of

sugar/liter to be able to get 3 bars of bubble pressure, in

the bottle. Bottling happened in the next two days, the 1st

of may.

No filtering, no addition (except for the sugar).