cidre brut normandie

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Apples for the production of cidre come from two family orchards standing between Gonneville-sur-Honfleur and Coudray-Rabut. Some thirty apple cultivars are planted there, solely in the form of standards. The orchards are managed according to the rules of organic farming. Cows graze the orchards, contributing to production by fertilizing the soil and eating the wormy apples in September. Apples are harvested when fully ripe, between September and November, and then taken to the press. In addition to the family orchards, apples also come from four farms in Gonneville-sur-Honfleur where soil conditions and production methods are identical.

Before being crushed the apples are carefully washed and sorted. On emerging from the grater the apple pomace remains for several hours in a stainless-steel hopper. This allows more colour to be extracted, and produces cider with tannins that are softer and less bitter. The apples are then pressed in a pneumatic press specially adapted for the transformation of cider apples, with a moderate champagne-type pressing programme that extracts juice with low yields of only 65%. The resulting must has a frankly fruity fragrance with no tartness or bitterness.

Cidre Bouché Brut de Normandie

Awards:

Available at:

Denardi Wines
Ellement
Kenaston Wine Market
The Winehouse