Fermentation process (at least 3 months, depending on the vintage effect sought) in an oak barrel, which had previously been used to make AOC Calvados. Dense and complex, the Micro-Vintage is unique with its orangish yellow color and delicate bubbles. When tasted, its tannic structure comes forth, with all its bitter savors. Fermentation over at least three months in an oak barrel, previously used to make AOC Calvados, has amplified the tannins and alcoholic content, giving this cider a very fine, fuity taste. Natural and living cider. A cider made from slow fermentation on indigenous yeasts and whose froth is produced naturally in the bottle (natural fermentation in the bottle).