Every autumn for the past 5 years, we've gathered our apple trees and our large family of pickers in the trails and forests of the Eastern Townships to gather the wild fruits of the year. We pick the most expressive fruits to ensure the best balance between acidity, sweetness and bitterness. These wild fruits are bursting with flavors and yeasts that, once extracted, provide a complex, lively juice ready for fermentation.
Our cider doesn't cheat: no inputs, no sulfites, no trafficking of any kind.
It's a vintage cider in the purest expression of terroir.
The wild fruits we use already possess the structure and robustness that will enable our cider to withstand the ups and downs of fermentation. Throughout the fermentation process, our role is to provide meticulous support to ensure that the cider is vinified in the best possible conditions, and that it expresses its very best.