Cidre 2 Table - Cyril Zangs

The "vigneron" of the apple, crafting high-tension ciders with a Champagne soul.

Cyril Zangs is not your typical Norman cider maker. Often described as a "rebel" or a "vigneron of apples," he has spent the last two decades dismantling the image of cider as a simple, sugary beverage. Settled in Glos, near Lisieux, Cyril brings a winemaker’s precision and a natural wine advocate’s soul to his craft. His approach is radically different: he treats his 3 hectares of "high-stem" (haute-tige) orchards with the same obsessive care a top Burgundian producer would treat a Grand Cru vineyard.

Cyril works with an incredible diversity of fruit—using up to 69 different varieties of apples. These are harvested manually between October and December, then left to mature in crates for up to six weeks to concentrate their sugars and aromas. In the cellar, the process is defined by patience and zero intervention. Fermentations are driven solely by wild yeasts (levures indigènes) in fiberglass tanks. He follows a method similar to the Méthode Champenoise, allowing the cider to undergo a slow, natural second fermentation in the bottle, followed by months of aging on laths.

Crucially, Cyril is a purist: his ciders are unfiltered, unpasteurized, and strictly without added sulfites. Every single bottle is hand-disgorged (à la volée) to remove the sediment, resulting in ciders that are bone-dry, sharp, and intensely aromatic. From the zesty and vibrant Ciderman to the complex, vinous Brut millésimé, Zangs’ ciders are built for the dinner table—possessing a mineral tension and a dry finish that make them "game-changers" for the category.

Not only is Cyril an incredible cider maker, but he also makes his own brandy "Double Zéro - Eau de Vie de Cidre" as well as two different vinegars.