In Normandy, the apples are picked in September, and the less ripe ones are left to ripen in the attics. A grinder crushes the fruit against a grooved plate. The pulp obtained is left covered in a vat for a few hours to give it a more coppery color. The pulp is then pressed, and the juice obtained will decant and ferment in the open air for a few weeks. After clarification, the yeasts will transform the natural sugar into alcohol. Pays d'Auge AOC (Controlled Designation of Origin) ciders ferment for at least six weeks before bottling.