The Prestige "Carpe Diem" is made from five types of apples: Marie ménard, fréquin rouge, peau de chien, douce coet ligné, and douce moen. The final cider is 3% alcohol and made with no sugar added, no pasteurization and fermentation is natural. Technically this cider is a demi-sec, but because of the beautiful acidity it is perfectly balanced with the residual sugar. The apples are harvested between October and December and dry-aged for three months before being crushed. The alcoholic fermentation takes place in barrel over a period of four to eight months. The cider is very lightly filtered before going into bottle. The second fermentation or “prise de mousse”, takes 6 - 8 weeks and is also spontaneous.