In Normandy, France, cider has been made on the farm for over a thousand years. Apples were carried from orchard to barn by cart, drawn by a big, grey horse--a percheron. The apples were milled and pressed into juice through straw--driven by that same horse--then fermented with wild yeast in used wine barrels. The resulting farm cider, or cidre fermier, was rustic and complex, with notes of both the farm and barrel. Percheron Cidre Fermier is dedicated to the big, beautiful horse of Normandy. Like its French cousin, it bears the unmistakable scent of the farm, a strong body, and a gentle finish.

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