Product Description
NORMANDIE
“Cidre Brut”
Region : Coming from orchards of standard trees and cordons identified by the INAO and located in the “Pays d’Auge” appellation area (part of the Calvados département but which also takes in a few adjoining communes in the Orne and Eure), the apple trees are planted in the shallow soil of argilo-calcareous slopes and enjoy a temperate oceanic type of climate.
This cider is made exclusively on the clay and limestone hillsides within the Pays d’Auge. The fruits are harvested in traditional high stalk orchards that combine tree cultivation and the growing of grass for livestock.
AOP : Normandy
Apple Variety : Mettais, Rambaud, Domaine, Frequin, Bisquet, Argiles.
Domain : Le Père Jules (45 ha)
Type of Soil : Clay and limestone
Features : 5% alcohol, contains sulfites. Residual sugar < 28g/l.
Cultural method : Le Père Jules works only with apples from the estate. They follow organic principles and let their 100 cows go freely on the property, so they provide natural fertilizer. After the harvest, late October, apples are stocked in a dry and ventilated room for about 2 weeks. The estate is under process for organic label. Hand-harvested.
Making : The pressing is done with a pneumatic press for a soft and controlled extraction. The global volume of apples is pressed down to 65%, and the extract is used to make apple juice. The density is about 1055 to 1065. Alcoholic fermentation starts naturally in a stainless still tank and lasts 2 to 4 months. Raking is done twice during this process, one in the middle of the fermentation and one at the end.
After the alcoholic fermentation a very light filtration is done and the still cider is bottled. Bottles are layed down in a cellar for 6 weeks. The second fermentation «Prise de mousse» takes place and the cider becomes sparkling. There is no pasteurization.
The Colour : Beautiful hazy amber with a thin ring of head.
The Smell : Aromas of dry apple, mild barnyard, hay and vinous notes. A real French cider from the farm.
The Taste : Medium bodied, great balance, soft carbonation.
Serving Suggestions : For an aperitive, with white meat or cheeses like camenbert. To be served at 8-12°C.
