Domaine Cyprien Lireux

At the age of 24, Cyprien Lireux, a graduate of business school, experienced a profound sense of longing for something missing in his life. He was drawn back to his roots in Normandy, France, where he felt a deep fascination and connection to working with the land.

With the guidance and mentorship of Etienne Fournet, the cellar master of Domaine des Cinq Autels, Cyprien's dream became a reality, and he found himself immersed in the world of cider—a realm he had already explored alongside his father and grandfather. It felt like the natural and obvious choice for him.

Cyprien's work is shaped by his closeness to nature, a profound respect for terroir, and a commitment to tradition, all of which influence his philosophical approach to cider making.

The apples that dot the landscape of the Pays d'Auge region are carefully harvested by hand from untreated traditional high-stem orchards. He allows the apples to mature for a month after harvest, ensuring optimal ripeness, reduced nitrogen levels, the conversion of fruit starch into sugar, and the development of natural yeast.

In the cellar, the apples undergo a long maturation process in wooden vats before being pressed. Slow fermentation with native yeasts allows for the full expression of the fruits' aromatic potential. The ciders are naturally carbonated, and, true to his philosophy, no sulfites or other additives are introduced. His passion extends beyond cider, as he also produces Perry and other co-fermented wines.

In each bottle, the gathered fruits bear witness to the heritage left by their ancestors, continuing to live on and tell their story. Cyprien firmly believes that, like fine wines, cider and Perry can age gracefully. As a testament to this belief, all of his cuvées are vintage-dated.

These unique and exceptional creations are not to be missed by wine lovers. His ciders and co-fermented wines offer a journey of taste and tradition, inviting enthusiasts to explore the world of Normandy's heritage in every sip.