Cyril Zangs is one of the greatest producers of cider of Normandy. Although stylistically different, the ciders are more complex if perhaps slightly more rustic than those of the famous Eric Bordelet. His orchards are worked organically and no additions (including sulphur) are used in his cellar. The apples are harvested from October to mid-December in a clean condition and put, unwashed, in a granary for 6 weeks to finish ripening. Then, they are crushed, pressed together and ferment spontaneously for 5 to 6 months. This cider has nine varieties of cider apples coming from a single orchard, overlooking the sea. The fruit is distinctly influenced by the maritime location. Racy, taut, mineral. Exceptional.