The manufacture of cider involves care and work on a daily basis. The apple is a fragile fruit. Temperature, quality, hygiene are essential and, obviously, know-how.

Artisanal cider is manufactured at the Cidrerie de la Brique from October to December, during which time the apples are crushed then pressed before being sent to the tank. Bottling is carried out throughout the year, according to demand.

The bottling circuit starts with the washing machine. The bottles are then sent on conveyor to the filling machine before corking (cork and wire caps), and finally labelling.