The Pas-de-Calais has a long tradition of cider, and in 1920 we were the second département in France for the production of cider.
Classified as the best dry cider of the Nord Pas-de-Calais and Picardy in 1999, this cider is made from apples from the Créquoise Valley, and neightbouring villages. Pressed at least 15 days after being picked, the apple have gained all their scent and the juice is fruity. The 15 tonnes pressed give 10,000 bottles, in other words a small production. Current plantings of apples trees should enable us in a few years to increase the production.
The apples from the Artois Valley give a cider of 4.1° to 5° depending on the year with a good balance between sharpness and fruitiness. It can replace wine throughout the meal or accompany wine for an evening among friends. This cider will keep, but after 18 months the deposit tends to increase. (see recipes)

The apples are gathered in October and stored for three weeks. Then comes the pressing of the apples with a first drawing carried out when a brown covering forms, and other drawings are carried out depending on the quality of juice. Then comes the filtration of the cider with the checking and addition of selected fermenting agents. As for bottling, it is done in December and the first bottles are sold in June.
This cider is not pasteurised as are industrially produced ciders. Its slow and long fermentation give it all its qualities.

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