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To create drinks, the manufacturer Vallee de la Seiche uses apples, which are harvested from September to the end of December. Each apple variety has its own stages of maturity. The basic rule for making quality cider is to use only ripe apples. The fruits are handpicked as damaged apples lose juice. The use of exceptionally healthy apples gives the drink an excellent aroma and unique taste. The manufacturer uses a grinder that grinds the apples into small pieces. Pressing is carried out using a special pump. Fermentation is an important step in the production of cider. The temperature does not exceed 12 degrees. The drink is aged in barrels and vats. The bottling of ready-made cider begins in February or March.