Cidre Bouché is made by taking the fully matured cider and bottling with a small amount of sugar.
The sugar ferments in the bottle producing a fine effervescent fizz. After the cider is fully conditioned in the bottle the cider is then removed from the bottle and can be blended with other bottle conditioned ciders in a pressurised container.
The cider can then have sugar added to adjust the taste to Brut, Demisec or Sec, filtered and placed back in the bottle all under pressure to ensure none of the fizz is lost. This ensures that the cider is clear and sparkling down to the very last drop.