Every year Christian Drouin produces a limited quantity of bottled
cider. The cider comes from the most highly-flavoured apple varieties.
After being carefully washed and sorted, the apples are grated and left to
macerate for several hours. This allows the cider to acquire its distinctive
colour, and smoothes its tannins. The marc is then pressed at low pressure
so as to extract only the richest juice, which ferments slowly in vats during
the cold winter months. When warm weather returns it is racked and
filtered several times before being bottled to develop its natural sparkle.
Demi-sec, the cider is full and generous, with youthful fruitiness.
Brut, it has body, and is long and rich on the palate.