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 dehydrate the fruit and increase the concentration. The juice is racked into large barrels where it ferments for about six months. The juices are bottled partially fermented and continue to ferment in the bottle, resulting in a natural carbonation.