Cyril Zangs is working with apples grown organically and picked by hand in late October to early November. He is working with a huge variety of apples, including some that haven't been identified yet. Zangs tells us the idea is to have apples that are sweet, bittersweet, and tartly acidic to balance everything out, instead of some growers who have switched to a mono-cépage where single flavors (usually sweet) can dominate. After harvest, Cyril puts his apples through greniers, or aging in an attic, for one or two months depending on the year, an old practice that gives the resulting cider much more depth of both color and flavor. After the greniers aging, the cider is pressed off, fermented naturally, bottled to go through secondary fermentation, and allowed to age both on the lees and in the bottle, a rarity for cider. For those of you accustomed to sweet ciders, this is going to be a new experience. This is a dry, ageworthy (hence, the vintage dating), fuller bodied cider.