70% of the blend comes from bitter sweet and bitter apples, 20% comes from sweet apples, and 10% comes from acidic apples. Harvesting is carried out by shaking the trees. The fruit is then left in a loft above the press in order to ripen fully. Only mid season and late season apples may be used for the cider. If apples ripening in September were used, they would have to be mashed early in the year when the temperature is to warm for the production of good cider.
Crushing, Pressing and Fermentation: Until 1994, crushing and pressing were combined in one machine. In 1995, the former equipment of the estate was restored: this comprises a crusher, two vats, a hydraulic press, and a receiving tank. After crush, the pomace mascerates for a few hours. This allows the walls of the cells to soften, thereby making it easier to extract juice. The pomace is then conveyed to a hydraulic batch press which extracts the juice by squeezing. The different layers of softened pulp, wrapped in cloth and separated by wooden trays, are mounted on a chariot: each layer is 10 to 12 centimeters high.
The juice is transferred to vats where the fermentation continues for three months. After this time, the cider is bottled and continues to slowly ferment, creating slightly more alcohol and the fine condition.