4 types of apples are used to obtain a juice with a precise balance of sugar, tannins and acidity. The low yield varieties of apples, sweet, bitter-sweet, bitter and acid, are harvest from the orchard of Coeur de Lion estate. After the harvest which is carried out by shaking the branches of the trees, apples are stored in an attic in orderto obtain the perfect maturation. Then a crush transforms the apple into a homogeneous pulp or “pomace”. A press will extract the juice. The pomace is pressed only once and the yield is no higher than 60%. After a few fermentation, the juice (which is now a cider) will be distilled twice, and then aged. Recommended to those who appreciate Calvados as a long drink at aperitif time, it is also well suited to the preparation of cocktails, and for gourmet recipes. “Cœur de Lion SELECTION” Christian DROUIN: lively aroma of fresh cut apple. Light, with hints of lemon and steel. Finishes with flavour of apple seeds and crushed peppercorns”.