Techniques used:Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. Bottle conditioning takes place using selected yeasts. The lees break down and are re-absorbed by autolysis, which gives the cider structure and roundness. The deposit remaining in the bottle is removed by disgorging. The cider made in this way is clear and without deposit. Bottled in the spring. Fermentation on the lees takes place for at least six months before disgorging.Density (O.G.): 1050 after pressing, equivalent to 120 g of sugar per litre. 1006 when bottled, which gives 6.9% alcohol after bottle fermentation has finished.Tasting Notes:Eyes: Clear. Pale yellow colour. Very fine and persistent mousse.Nose: Fresh, fine and delicate. Aromas of green apples, caramel and citrus.Mouth: The attack is clean, fresh and fruit forward, slightly sharp. Hints of sharp apples and pineapples. Fine and elegant.Suggestions:- Storage: Keep the bottles upright or lying down in a cool cellar (8 to 12°C, 46 to 54°F ). The fact that there is no deposit makes the Cuvée Colette capable of being kept many years if conditions are good.- Perfect as an aperitif, it is just as good as an accompaniment to many desserts, especially those based on apples.