A native of Normandy, Cyril Zangs first built a career as a book rep in Paris before deciding to return to his roots—both literally and figuratively. Moving back to Normandy with his family, he set out to craft cider with the same care and complexity you’d expect from fine wine.

Cyril works with 32 different apple varieties, handpicked from trees and then aged for about two months before being crushed and pressed. The juice is then transferred to stainless steel tanks to ferment naturally—no added yeast, no sulfur, and no filtering. Just pure, expressive cider. Tthe cider is then bottled while still fermenting and held for up to a year, allowing the flavors to deepen and evolve.

We hope you enjoy this thoughtful, old-world-style cider as much as we do!