Terroirs — Shallow granitic soil.
– The first orchard, containing sweet and bittersweet apples, is situated on the crest of a ridge, with soil consisting of a thin layer of humus, and the trees are rooted in the granite.
– The second orchard lies below on the hillside, facing due south, with deeper soil.
Arboriculture — The trees in the first orchard are denser and smaller, with grassy strips and a row of oak trees to the right, which promotes biodiversity. No pesticides or insecticides have been used, in order to protect the environment.
The ciders and orchards are certified organic and Demeter biodynamic.
Cider-making — The apples are harvested by hand from October to December. The fruit is stored in bags in a sheltered place to allow for better ripening.
Fermentation takes place in vats, followed by blending in oak barrels using indigenous yeasts.
The cider is bottled in late April; it is sulphur-free, uncarbonated and unpasteurised. A second fermentation then takes place in the bottles. The natural effervescence slightly obscures the clarity.
Semi-dry Cider
A complex nose with aromas of white flowers; amber in colour with subtle bubbles. The palate is harmonious and elegant, with notes of candied fruit and caramelised apple.
Serving suggestion — Ideal with foie gras, Camembert, tarte tatin and salted caramel desserts.
Store upright in a cool place before serving at 8°C.
