La Cidrerie du Golfe works in harmony with nature using traditional low-tech methods. A 1950 presse à paquets extracts the juice, producing richer aromas of ripe fruit than modern presses. Their ciders are 100% full-juice (French law requires only 50%), wild-fermented, unpasteurized, naturally effervescent, with no sulfites or additives. “All our ciders are brut,” they emphasize, aiming for cider that truly tastes like cider; fruity, slightly rustic with notes of hay, yet balanced with gentle sweetness. Beyond technique, Marc and his team see their work as part of a cultural duty: to preserve a heritage nearly lost after the World Wars, when cider was pushed aside in favor of other drinks. They are strongly attached to rurality and peasantry, reviving gestures and traditions that connect cider to the daily life of Brittany’s people. Each bottle tells the story of coastal orchards and old apple varieties, a link between generations who planted and those who continue the craft today. By bringing back this authenticity, La Cidrerie du Golfe gives new life to a drink once central to Breton culture, while ensuring it can still shine on the world stage.