I was curious, so I read through a few French web pages on cider making. The commercial Cider Makers, like Loic Raison in Brittany, do not share procedural info, but it seems like they are 3-4% and clear.
I've seen a few brands emphasizing the varieties of apples, and my sense is that they ferment a blend showcasing a particular variety and stop fermentation early.
If I were to do this at home I'd get the best darn juice you can get your hands on, pitch a wine yeast (I guarantee that's what the French are using) and watch it closely until you hit the ABV you're looking at. When you hit it, I'd add stabilizing agents and cold crash immediately. Then store it in the cold until it is crystal clear.
To make it sparkling, as many of them are, you'll have to keg and force carb. It would be impossible to bottle carb.
hope this helps,
à te santé, mon ami!