The estate is composed of 11 hectares of perry-pear and cider-apple trees, on a hill with shale soil and optimum exposure, allowing to seek out maximum maturity in the fruits, a low-intervention approach in the cellar, as well as to apply the principles of organic and biodynamic farming.

 In addition to the slow maturing of the apples and pears, a precise style is pursued through gentle crushing of the fruit, slow fermentation, gentle racking and no addition of sulfites, yeast or other ingredients besides time and patience.

The ciders and perries are produced according to the Ancestral Method. This method produces wine-like ciders and perries, with fine bubbles and complex aromatics, which have their place in the world of Pétillants Naturels.