NV Domaine Lesuffleur ‘La Folletière’ Cidre de Normandie, Normandy, France


This is the Champagne of ciders! “La Folletière” is for anyone who enjoys an effervescent, thirst-quenching drink that resonates with prickling minerality and crystal-clear fruit. Summer or fall, this is about as good as it gets, and it will keep aging beautifully for years to come! For those of you who associate cider more closely with beer than wine, this one will permanently change your thinking.

There are 12 units left in stock.



Apples are hand-picked and selected for maturity, followed by meticulous sorting before pressing. Indigenous yeast fermentation. He uses traditional keeving method, which ensures a long slow fermentation leaving a little residual sugar and without without fear of excessive re-fermentation later.. 3-4 rackings and light filtration.

Indigenous yeast fermented in bottle (ancestral method). Extended aging on lees (dependent on vintage and cuvée).

La Folletiere is a low-branched orchard, planted in 1996 by Benoit’s father, Gilbert in soils of brown flint and clay with a chalk bedrock. He does a hand selection of apples each harvest, generally a selection of about about 10% of the orchard’s best output (due to space limitations in his cellar).

A blend of up to 12 different heritage apple varieties from this single orchard. Each apple is used to a varying degree in order to produce a harmonious cider. The final blend is approximately 25% acidic/sharp apples (Rambeau, René Martin…), 50% bittersweet apples (Bedan, Binet Rouge…), and 25% bitter apples (Mettais, Frèquin…).

The apples are hand-harvested and fermented using indigenous yeasts. It is made using méthode ancestrale and it ages for 3 years minimum on its fine lees in bottle. The dosage varies according to the vintage but it is usually in the 35-40 g/L range.


The Lesuffleur family have grown apples and produced cider in Normandy for generations. Benoit learned his craft from his grandfather, Roger Lesuffleur - a well-reputed cidermaker in the Pays d’Auge and the first to sell the family’s cider commercially. However, his father was less focused on continuing the family business, preferring to make cider to enjoy at home with family.

So Benoit moved away, finished his studies and built a successful business as a wine agent in Paris, representing many top estates in Champagne and Burgundy. Inspired by these winemakers he worked so closely with, he realized his childhood ambition - to be a cidermaker like his grandfather.

After finally convincing his parents he was on to something, he returned home on weekends to oversee the management of his family apple orchards and in 2012, produced his first vintage of Domaine Lesuffleur cider. Today, he’s taken on some of the best varieties from his family’s orchards, using a wide range of heritage apples & pears, and creating vinous blends that balance sweet, bitter, and tannic varieties.

Tasting Benoit’s range of ciders for the first time back in our office on West 19th Street had this motley cru all salivating and convinced there was a place for “cidre” in our wine-centric portfolio.


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