Cyril Zangs, Glos

After a career as a book sales rep in Paris, Cyril decided to go back to native Normandy with his family and started making cider. All of his ciders are made from apples, about 32 different varieties, picked on the tree, not from the ground where they already started the process of rotting. The apples are then aged whole in small wooden crates for up to two months before being crushed, pressed, and then transferred to stainless steel tanks where the fermentation starts. They are then bottled while fermenting and placed on the pupitres (the racks used for riddling) for up to a year. No yeasting, no filtering, no sulfur added; Cyril Zangs thrives making dry ciders from high-quality fruits.

Cyril makes four cuvees every year:

Ciderman: an easy-drinking cider available in 330ml and 750 ml size.
Brut: single vintage, from orchards around the village of Glos, in the Calvados area. 25 varieties of apples.
This side up: from a single orchard overlooking the sea.
Hommage a Stéphane Cossais: mags only, a blend of the two other cuvees.

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