Cyrill and Ivan Hossli

Brothers Cyrill and Ivan are based at the southern end of the Jura mountain chain, where they inherited their grandfather’s orchard in 2013. Cyrill, a trained winemaker, and Ivan, an arborist, immediately set out to produce ciders from totally untreated fruit, bottling them with zero additives. Their goal was to revive the region’s nearly lost tradition of cider-making while respecting the purity and character of the fruit.

The area has a long history of cider production, but over the past two to three generations, many old cider apple varieties were abandoned. In their grandfather’s orchard, the brothers planted 50 fungus-resistant apple varieties in 2014, and by 2016 the orchard was certified organic. These newer plantings will take 10–15 years to reach full production, but in the meantime, the brothers work with around 30 apple and pear varieties from their own orchard, a few organic orchards owned by friends, and several wild and abandoned trees in the surrounding hills. Occasionally, cherries are also used to add complexity.

The Jura terroir is unique. Soils here are young, alkaline, and chalky, in contrast to the ancient schist and mica soils found in vineyards closer to the Alps, such as in Valais. Fruit trees are typically planted on northern-facing slopes, while south-facing hills are reserved for vineyards. The combination of old trees, heritage cider varieties, and this distinctive soil gives Cyrill and Ivan’s ciders a precise structure and striking character.

Cyrill and Ivan focus on meticulous cider-making, using only clean, carefully washed fruit. The fruit is either lightly macerated or direct-pressed, then aged in high-quality wine barrels. This patient approach allows each cider to develop fully during maturation and elevage, preserving the natural expression of the fruit and terroir.

The resulting ciders are bone-dry, vibrant, and mineral-driven, reflecting the limestone-rich Jura soils. They are upright and precise, combining ripe fruit flavors with thrilling acidity, and pair exceptionally well with food. With their zero-additive, terroir-focused approach, Cyrill and Ivan are helping to revive and redefine the natural cider tradition in this historic French region.