69 different apple varieties, originating from Glos in the Calvados region of Normandy, hand picked from the tree – not from the ground. The apples are aged whole in small wooden crates for up to two months before being crushed, pressed, and then transferred to stainless steel tanks where the fermentation starts. They are then bottled while fermenting and placed on the pupitres (the racks used for riddling) for up to a year. No yeasting, no filtering, no sulfur added. A lighter, more floral style of Brut cider, with a wild, rustic edge not for the faint of heart. Thank you Cyril Zangs.