Christian Drouin's cider is produced from the most aromatic varieties of the 30 grown in the Maison's orchards. The apples are carefully selected and washed and then crushed before a period of rest, a crucial moment to fix the color of the cider and soften its tannins. The crushed apples are subjected to a soft pressing in Champenois style, followed by spontaneous fermentation with the indigenous yeasts of the Drouin family caves, a slow fermentation that benefits from the cold hellish days. In spring, different phases of decanting and filtration begin. It will then be bottled ready to be enriched with its natural effervescence. Christian Drouin's Cidre Demi-Sec is not pasteurized.