In the collective imagination, cider is primarily defined by its natural effervescence, a symbol of freshness and lightness. However, a new path is emerging with still cider, free from bubbles to approach the realm of wine. While Basque cider can be considered a pioneer, it remains delicate and quickly evolves towards the acidity of vinegar. Only recently have a handful of producers, including Antoine Marois and Cidrerie Dupont, taken up the challenge of creating genuine still ciders, comparable to dry white wines.

These vintages are typically made from tart apple varieties, fermented thoroughly to ensure no residual sugar remains. Mastering malolactic fermentation is essential here, bringing balance and finesse without altering the fruit's liveliness. The result is an astonishing cider, both dry, taut, and refreshing, distinguished by its ability to complement delicate dishes, particularly seafood and fish, as a great white wine would.