Our Cidre Bouché Brut is made in the respect of artisanal process making methods. First the apples are picked at the right maturation manually or mechanically washed / crushed and the pulp is put into a vat (open air) to give the juice its colour and to release its aroma. The pulp is then pressed within an average productivity of 650 litres per ton of apples. Natural clarification of the must. Slow alcoholic fermentation for 1 to 4 months, and finally bottling.
Clear, amber-orange in the glass. Aromatic and tasty.
SERVING SUGGESTION :
The cider must be consumed fresh (between 8 and 10°C) and preferably in balloon or tulip shaped glasses. The Cidre Brut which fermented about 4 months is usually drunk as an aperitif, alone or for a “kir normand” (with Crème de Cassis). It can be served during the meal (with cooked pork meats, grilled meat, galettes, etc).
In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts). With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Brut can be kept between 1 and 2 years.
Located in Normandy on the Cider Route, in the heart of the Pays d'Auge, The family-owned estate Pierre Huet produces and markets Calvados, Pommeau de Normandie and Cider. More than 25 varieties of apples are grown on the 30 hectares of orchards composed of either standard trees or cordons trees. Thanks to the favourable terroir for apple growing, The Pierre Huet Estate produces and markets worldwide, following severe requirements, four out of the six AOC (registered designation of origine) cider products of Normandy.