Every year Christian Drouin produces a limited quantity of bottled cider. The cider comes from the most highly-flavored apple varieties. After being carefully washed and sorted, the apples are grated and left to macerate for several hours. This allows the cider to acquire its distinctive color, and smooths its tannins. The marc is then pressed at low pressure so as to extract only the richest juice, which ferments slowly in vats during the cold winter months. When warm weather returns it is racked and filtered several times before being bottled to develop its natural sparkle.