Cidre is originally from France and although it seems that cider and cidre come from the same history, this is not the case. In France, they have taken their own approach to making this apple gem. And what makes the production of cider specific?

It uses only fresh apple juice, which is left to ferment for at least six months without the addition of cultured yeast. It is not sweetened, sulphurised or pasteurised at any stage of production. The resulting drink is therefore alive, so to speak, and retains many vitamins.