PRODUCER: Eric Bordelet
REGION: Normandie, France
GRAPE VARIETIES: 19 varieties of apples (40% bitter, 40% sweet and 20% tart varieties)
FARMING: Organic certified & Biodynamic practices. The orchards have been certified organic since 1996.
WINEMAKING: The apples are are crushed and left to macerate on their skins for more extraction. Following the pressing, the alcoholic fermentation takes off, during which time the must is racked several times, and very lightly filtered. A small amount of residual is left in. The fruit is never chaptalized! Semi-dry cider with a good balance between fruit & matter. The fruit is dehydrated for 4-5 weeks and simply ground and pressed then settled for clarification before fermenting naturally. One continuous fermentation originating in tank and finishing in bottle. Bubbles develop within two weeks of bottling.
TASTING NOTES: Extremely aromatic with notes of honeyed fruit.
The palate is fresh & lively, with persistent, but small bubbles. Nice balance between the fruitiness & bitterness, baked apple notes, with a dry start & a sweet ending. Complex yet very easy to drink.
Great as aperitif, with a cheese course or dessert.