La Cidrerie aims to work in harmony with natural elements by using traditional low-tech methods. The “Nature” decides on the maturity of the apples; they are only collected manually once they have naturally fallen off the trees and onto the ground. The juice extracted has aromas of ripe fruit, a characteristic of the Cidrerie du Golfe’s ciders. The press used is from 1950 (‘presse à paquets’) and extracts juices of high quality compared to modern presses. Without any previous experiences in cider makings, they are now looking after a 5.5 ha orchard (500 trees), using local apples varietal (Guillevic, Douce Coet, Douce Moen, Marie Ménard, Judor…) with no usage of any chemical. Their ciders quickly found themselves on the best restaurant tables in the world !