Nantosuelta
Nantosuelta in Celtic means “Valley of the Sun” and is a goddess of Celtic springs.
Soils – ranitic soil and shallow loam.
One of the orchards produces sweet and bittersweet apples, lying on a ridge with a soil which consists of a thin layer of humus and granite underneath.
The other orchard is located at the foot of the hills in deeper soil with a medium grade, south-facing slope.
Arboriculture – The orchards are denser and smaller with grassy strips bordered by oak trees, which promotes diversity.
There are no added pesticides or insecticides in order to preserve the environment. We are committed to keeping in compliance with organic production.
Cidrification – The apples are manually harvested from October to December. The fruits were stored in bags under shelter for better ripeness.
The fermentation takes place in tanks, and is then blended with natural yeasts in oak barrels.
The cider is bottled in late May, with natural bubble formation and no added sulfur (non-carbonated and non-pasteurized).
Then a second fermentation occurs in the bottles. Wild yeasts are necessary to make the natural foam, it can make some turbidity.
Semi-dry cider – A rich amber colour with fine bubbles, and a complex nose of white flowers. Harmonious palate displaying elegant aromas of candied fruit, vanilla, and caramel.
Nantosuelta
Tasting suggestions – Pairs fantastically with foie gras, tajine, cheese, apple pie, and rich desserts.
Cool before serving at 8°C.
Production 3600 bottles
Millésime 2020
Divona
Divona is a Celtic goddess of the sacred springs.
Soils – rich, deep loam soil
This tart apple orchard is located at the bottom of the deep and loamy valley floor, surrounded by forest on one side a stream on the other.
Arboriculture – The tall trees are protected from the wind by grassy strips, which promotes diversity. There were no added pesticides or insecticides in order to protect the environment. We are committed to keeping in compliance with organic production.
Cidrification – The apples were manually harvested from October to November. The fruits were stored in bags under shelter for better ripeness. The fermentation is managed in tanks and then blended with natural yeasts in oak barrels.
The cider is bottled in late April, with natural bubble formation and no added sulphur, non-carbonated and non-pasteurised. A second fermentation occurs in the bottle. Wild yeasts are necessary to make the natural foam, it can make some turbidity.
Dry Cider – Fruity nose, fine bubbles, light golden colour, slightly dry with caramel and vanilla flavours.
Divona
Tasting suggestions – Ideal as an aperitif or to accompany wild berries, red fruit crumble, roast chicken.
Cool before serving at 8°C.
Production in process
Millésime 2021
Nérios
Nerios is a Celtic god of gushing springs.
Terroirs – Granitic and loamy soil.
This bittersweet apple orchard faces south on a moderately deep granite soil.
Arboriculture – The high tree orchards are less dense with grass strips, which promotes diversity. There are no added pesticides or insecticides in order to preserve the environment. We are committed to keeping in compliance with organic production.
Cidrification
The apples were manually harvested from September to December. The fruits were stored in bags under shelter for better ripeness.
The fermentation takes place in tanks and then blended with natural yeasts in oak barrels.
The cider is bottled in May, with natural bubble formation and no added sulfur non-carbonated and non-pasteurized.
A second fermentation occurs in the bottle. Wild yeasts are necessary to make the natural foam, it can make some turbidity.
Dry Cider – Nérios is powerful, tannic and surprises with its alcohol content of more than 8°. A copper color, fine bubbles, and slight caramel, licorice, vanilla on the palate with a hint of
bitterness on the finish.
Nérios
Tasting suggestions – Perfectly accompanies a rabbit braised in cider, pineapple pork, walnut salad, roasted chestnuts, cheese.
Cool before serving at 12°.
Production 2600 bottles
Millésime 2020
Bélénos
Bélénos is the Celtic sun god.
Soils – rich, deep loam soil.
Perry Making – The Pears were manually harvested in September. The fruits were stored in wood palox under shelter for better ripeness.
The fermentation takes place in tanks, and is then blended with natural yeasts.
The poiré was bottled in april, with natural bubble formation and no added sulfur (non-carbonated and non-pasteurized). The bottles are stored lay down on latte, for at least 24 month, then a fly disgorging.
Alcohol volume : 5,5 %
Gastronomic Extra Dry Perry Zero – Complexe nose, such as citrus fruit and pears, light golden color, with fine bubbles.
Beautiful minerality, very refreshing, citrus fruit and a nice melon flavour.
Bélénos
Tasting suggestion : Ideal as an aperitif or with oysters and seafood, marinated artichoke, blue cheese or pear crumble with dark chocolate.
Cool before serving at 10°C.
Production 8800 bottles
Millésime 2018
