Bordelet's special gastronomic cuvée. Taking its name from the reddish rocks and shale that cover much of the area here, this is a true "Grand Cru" cider. The apples are chopped and left to macerate on the skins for 3-5 days to get a more expressive taste. The apples used are 40% sweet, 40% bitter and 20% sour. Dry but with good acidity, best kept in bottle for at least a year before opening.
