The base of this cider is 100% juice from the Red Winter variety. A direct press in October 2021, with a record-breaking fermentation, bottled in the process, the cider completed its fermentation in bottles for bubbling. Disgorged in April 2022, to remove lees and sediments, the topping up was then done with a 2021 Viognier wine, to improve the expression of acidity, balance the apple flavors and make it less "cidery" and more "winey". The final expression comes out brighter, fresher and drier than what is usually found in a French cider.