France takes cider seriously — and D’Hotte takes it more seriously than almost anyone. In the orchards of northern France, where the apple varieties grown for cider have been cultivated for generations and the terroir is as carefully considered as any wine region, D’Hotte produces artisan ciders of a quite extraordinary quality and complexity — made with the same rigour, patience, and respect for the fruit that the finest winemakers bring to their grapes. The Tradition Brut is their flagship expression, and the process that produces it is a study in precision and care. From mid-October to December, the apples are picked at peak maturity and sorted twice — first in the orchards themselves, then again by hand in the cellar — before the different varieties are washed, crushed together, and co-fermented for complexity. Pressing takes place within 24 hours of harvest to preserve freshness and protect against oxidation, and fermentation is carried out in stainless steel with indigenous yeasts only — no shortcuts, no additions — over four to six months from November through to March or April. The blend is dominated by Avrolle apples at 50%, a variety prized for its natural acidity and ageing potential, with the remaining varieties adding depth and aromatic complexity. The final touch is as considered as everything that precedes it: 80% of the blend is filtered for purity and precision, while 20% remains unfiltered for the yeast complexity and texture that only an unfiltered cider can provide — a balance that gives the Tradition Brut its quite distinctive and deeply satisfying character. Brut, dry, and alive with the freshness and complexity of the orchard. At £9.99, it is French artisan cider at its finest.