Small production apple cider from Normandy with low ABV and bubbles is all you need for an afternoon outside with camembert and freshly baked bread.

Made from cute baby apples grown in high slopes rich in "silex cailloux" (tiny flint) above the farmers home. Drink it with crêpes, or else.

Apples are hand harvested, then, for the fruit that needs it, stored in an attic in order to slightly dehyrate the fruit and increase the concentration. The apples are then mashed to obtain a pulp that macerates for a few hours before being pressed through a web cloth to gather the juices. The juice is then racked into large barrels where it ferments for about six months. After racking the juices between barrels in order to calm down the yeasts, the juices are bottled partially fermented and will continue to ferment in the bottle, trapping the created carbon dioxide and resulting in a natural carbonation. A deposit at the bottom of the bottle is normal. No oenological products are used at any point "complex ripe apple and floral aromas, creamy, earthy spiciness on the palate."