Cider fermented for 6 months in wine barrels (white and red wines) then disgorged after a minimum of 14 months on latte Structured and tense, this unique Micro-Cuvée is distinguished by its beautiful tannic structure with notes of fresh pears. The robe is pale gold and completely clear. The nose is fine, with lightly woody notes on aromas of pears. On tasting, it presents very fine bubbles and a bitterness of a great freshness for a vinous cider, reinforced in tannins by the breeding, while keeping a touch of acidity on the length. A dry and structured cider, for gastronomy. 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).