In the fall, very ripe apples are hand picked and stored at cool temperatures until the end of December. Once winter arrives, the fruit is pressed and the juice obtained is placed outside in the intense January cold. During crystallization, the water separates from the sugars by NATURAL CRYOCONCENTRATION. After few days of intense cold, concentrated must, representing 1/5 of the initial quantity of juice, is collected by gravity. The must is then placed in OAK barrels where it ferments for at least eight months at low temperatures. Raised on lees for 4 months in barrels, it was then assembled and bottled.