The apple juice is put into a vat, and then clarified. May. At Spring it is time to put the cider into bottles. The apple juice contains 140g of sugar per liter. The longer fermentation lasts, the more sugar is transformed into alcohol. Two monthes will be necessary to get the natural sparkling.
Sweet cider is bottled first, then half-dry and last dry.
A part of the cider produced by Le Verger de Giverny is distilled on the farm. It is made after the same principle than the cider-alcohol Calvados which is produced in the Calvados departement in Normandy.