This is Bordelet’s special cuvée for apples. Named after what the elders called the large and small rock formations which dominate the area, this is a truly “Grand Cru” cider. The apples are crushed and left to macerate on their skins for 3-5 days for some serious extraction of flavor. The apples used are 40% sweet, 40% bitter, and 20% acidic (sour), and the finished cider contains approximately 3% residual sugar. Off dry, but with good acidity and some tannins from the skins, it is best after aging in the bottle for 1 year.