Le Lieu Chéri Cidre Fermier Brut
From the importer:
The cider is blended from up to 20 varieties of apples with a predominance of bittersweet varieties. The apples are harvested between September and December once they have fallen to the ground and the Desfrieches make two or three passes for each tree. The fermentation occurs from indigenous yeasts and after a number of rackings and a light filtration, the cider is bottled without the addition of more yeast. It finishes its fermentation in bottle, in a cool cellar (50◦F) over the course of 4 to 6 months.