Benoit Lesuffleur's family has been growing apples for 50 years, but back then the harvest was sold to the big cider producers. Benoit worked as a wine broker for well-known producers from Burgundy during and after his studies in Paris. The decisive impulse to reorganise his parents' business resulted from his collaboration with the Tarlant champagne house. His idea was to make top-quality cider according to the Méthode Champenoise. Consequently, not only is the method of second fermentation in the bottle the same, but the entire production process from apple cultivation, selection and vinification is at a similarly high level as we are used to from our top producers.
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Lesuffleur |
| Country | France |
| Region | Normandy |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 11° |
| Manufacturer | Lesuffleur, 14 290 La Folletière-Abenon / France |
