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Varieties: Combination in equal parts of apples, pears, and quinces
Terroir: Deep molasse over Valais schist, or moraine gravel mixed with brown clay soil
Agriculture: Foraged, untreated, high-branched (1.8 to 2m) trees
Cider-making: Indigenous yeast partial fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are attained. Natural prise de mousse in bottle. Low sulfur additions (about 20mg/L) before bottling.
Sweetness: Labelled as sec, tastes dry
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