Cidre or apple cider is a type of sparkling wine which is a sparkling variant of German “apple wine”. To produce it, ripe apples are pressed and the apple juice processed. Often the apples are stored after harvest for a while to allow the aroma to develop fully. Fermentation is carried out at relatively low temperatures. This affects the duration of fermentation and thus the flavour. The cidre is ready to drink in a short time but can also be stored for two to four years in the container. Some cidre variants, especially in Asturias, are also made by the “método tradicional”. Cidre produced in champagne bottles by “traditional bottle fermentation” in France is designated as Cidre Bouché.