Made from organically grown apples, indigenous to the Loire Valley, and vinified as if it were Champagne. Dry-ish. The family Thurel has been producing cider since 2010 and their farm is located outside of Orléans in central France. They have 15 hectares of apple and pear orchards and more than 100 beehives. They pick the fruit by hand and use a larger portion tart apples than they traditionally do in France. The cider apples are gently pressed and then allowed to ferment in oak barrels. Fermentation takes place naturally without any additives.