The cider house processes fruit from local orchards, i.e. apples, pears and quinces of old varieties grown on high vines and untreated. The high altitude soil, with its cool climate and diversity of soils, allows for the expression of beautiful nuances in the most subtle aromas. The fruit is bought directly from the producers and sometimes Jacques Perritaz even takes care of the harvest himself. This approach contributes to enhancing the value of the old high-stemmed orchards, which are currently neglected due to a lack of outlets on the cider and table fruit market. The flagship products are sparkling cider partially fermented according to the "guillage" technique of Clairette de Die, or cider bouché of the Normandy and Brittany type. They are available in different cuvées according to the varieties available and are always "pure juice", fermented using indigenous yeasts, coarsely filtered and, depending on the cuvée, with little or no sulphur added at the end.