Soil types — Granitic and loamy soils. The orchard faces due south on moderately deep granitic soil.
Orchard management — The standard-tree orchards are less densely planted, with grassed strips, which promotes biodiversity. No pesticides or insecticides have been used, in order to protect the environment.
Cider-making — The apples were harvested by hand from September to December.
The fruit was stored in pallets in a sheltered area to allow for further ripening. Fermentation takes place in vats, followed by blending in oak barrels using indigenous yeasts. The cider is bottled in early May, with natural second fermentation, without added sulphur, uncarbonated and unpasteurised. A second fermentation then takes place in the bottles. The natural second fermentation slightly affects the clarity.
Brut Cider
Nérios is powerful, tannic and beautifully complex, with an alcohol content of 8°.
Nérios is very powerful and beautifully complex. It has fine bubbles and a coppery to amber colour; on the palate, it offers notes of liquorice and orange peel, with a structuring, tannic bitterness.
Serving suggestion — Pairs perfectly with pork tenderloin in cider sauce, a cutlet in cream sauce, smoked fish, sausages with lentils, or a creamy cheese. Serve at 12°.
