Cider Tradition Brut, La Ferme d'Hotte

Crisp, beautifully dry and effortlessly refreshing, this French cider brut is all about balance: bright orchard fruit, a clean, chalky freshness and a subtle savoury edge that keeps you coming back for another sip. It feels precise rather than sweet, with real lift and a clear sense of place. It’s a genuine team favourite for the warmer months — brilliant as an apéritif! Harvest runs from mid-October through December, with apples picked at optimal maturity and sorted rigorously — first in the orchards, then again by hand in the cellar. Multiple traditional varieties are washed and crushed together, then co-fermented to build extra depth and complexity. Pressing happens within 24 hours of harvest to protect the juice from oxidation and over-ripeness, preserving brightness and purity. Fermentation takes place in stainless steel tanks to keep the fruit expression and terroir front and centre. The cider ferments with indigenous yeasts only, slowly and naturally over four to six months (from November through to March/April), creating a fine, integrated structure. The final blend is dominated by Avrolle apples (50%), whose natural acidity supports freshness and ageing potential. To strike the right balance between clarity and character, 80% is filtered for precision, while 20% remains unfiltered, adding gentle yeast complexity without losing the clean, bracing style that defines this brut.