France is the largest cider producing country in the world. French cider is generally typified by an amber hue, a rich bittersweet character, and a low acid profile. The two main cider regions in France are Brittany and Normandy, with a few regional differences giving each its own unique identity.
Traditional cider, like those from Manoir du Kinkiz, from Brittany tends to be drier and higher in alcohol than those from Normandy and are cloudy, tannic and can have an earthy funkiness.

Made from orchards located in Pays Fousnantais, this cider is a blend of old varieties and harvested by hand. The apples are sorted manually and the pressing is done when the fruits are fully ripe, from the end of September to December. The fermentation of this cider is slow and it ends with natural fermentation in the bottle for about 2 and a half months, which gives it a fine and digestible bubble Recognised for its bitterness, roundness and persistent aromas of fresh apple, fresh butter and hazelnut.