Cuvée 2002 is a very dry cider, the cidery’s first created using the traditional method. The acidity of this sparkling wine has been toned down over the years, since the cider has been in contact with the yeast for nearly 12 years. This aged cider reveals notes of conifer and almond. Your taste buds will discover a more mineral and floral flavour. The apples were harvested at maturity in the autumn of 2002 and then were pressed and the yielded must remained in a vat. Created using the traditional method, its effervescence was obtained naturally in bottling, with the addition of yeast that we withdrew in 2016. The contact with the yeast gives it a unique character, definitely a result of this method.