Sparkling Medium Fine Cider 

In 1992, Eric Bordelet, previously a sommelier at “Arpege”, Alain Passard's Restaurant in Paris, took over the production of this family property in Normandy. Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple and 15 varieties of pear.

The Argelette is made up of 19 French apple varieties, Douce Moene, Sang de boeuf, Tete de Brebie, Rambaud, Closette, Marie Menard, Barberie, Javron, to name but a few... Loaded with the stony character of the eponymous soil along with delicious flavours of caramel, baked apples and crunchy apple-skin. A drink of great quality, almost vinous and mouth-filling, with sufficient length and aroma to match with creamy dishes or spice-inflected ones as well as cheeses or vanilla-based desserts. Alc. 5.5% vol.