Sparkling Medium Dry 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.

Hand-picked apples are placed in a dry and aired location in view of dehydrating the fruit for 3 or 5 weeks which helps with the concentration of flavours. The apples are simply pressed and the fermentation is slow and gentle over the course of 6 months before bottling still live to condition in bottle. A classic dry cider, tender and mellow in the mouth, yet also lively with plenty of acidity and extremely refreshing. Best paired with Breton galettes or crepes, charcuterie or cheese. Alc. 5.5% vol.