![Cider Thimister (House Ruwet)](../images/cidre-ruwet-new.jpg)
Cider making
The best apples in the Pays de Herve
The apples we use come exclusively from orchards in the Pays de Herve, in eastern Belgium.
![Our fresh apples from Pays de Herve](../images/pommes.jpg)
Arrival of apples
The apples are carefully picked and selected according to their appearance and above all, their taste! They are top quality and rigorously selected.
![Our first quality and rigorously selected apples](../images/fabrication-du-cidre-nos-pommes.jpg)
Fruit washing
The apples are sorted, washed and crushed.
![Fruit washing](../images/lavage.jpg)
Press
The shredded material obtained is pressed at the rate of 1 tonne per hour.
![Press](../images/presse.jpg)
Juice management
The must (juice) thus obtained is monitored in temperature.
![Juice management](../images/gestion-jus.jpg)
Fermentation
This juice is sent to the fermentation room.
The pomace (pulp and residues) is intended for livestock feed.
![Fermentation](../images/fermentation.jpg)
The winery
The storage and processing of the juices is done in the winery
![The winery](../images/fabrication-du-cidre.jpg)
Blending of juices
After clarification, the juices are prepared and blended for bottling.
![Assembly](../images/assemblage.jpg)
The laboratory
Only practice and experience supported by controls and analyzes in our laboratory guarantee consistently high quality.
![The laboratory](../images/laboratoire.jpg)
Racking
The cider is racked with care and at controlled pressure.
![The Cider is racked](../images/soutirer.jpg)
Bottling
The cork stopper and the iron muzzle ensure a perfect seal.
![Bottling](../images/mise-en-bouteille.jpg)
Dressing
The bottles are dressed : the label and the cap are positioned with the utmost care.
![Dressing](../images/habillage.jpg)
Dispatch
The bottles ready for dispatch are stored in the storage hall.
![Dispatch](../images/expedition.jpg)