This Sider Up Cider Cyril Zangs
After a career as a book sales rep in Paris, Cyril decided to go back to native Normandy with his family and started making cider. All of his ciders are coming from apples, about 32 different varieties, picked on the tree, not from the floor where they already started the process of rotting. The apples are then aged whole in small wooden crates for up to two months before being crushed, pressed, and then transfered to stainless steel tanks where the fermentation starts. They are then bottled while fermenting and placed on the pupitres for up to a year. No yeasting, no filtering, nu sulfur, Cyil Zangs thrive to make dry ciders from high quality fruits.