Extremely dry, just a hint of sugar, with a refreshing bitterness and complex finish. Like a fine, dry Champagne and delicious with food. Because it is dry, the alcohol is slightly higher, sitting at 7.5% ABV. If you happen to be enjoying a meal, choose this over a beer.
In 1992, Eric Bordelet, previously 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. Connoisseurs admire his entirely artisan and apothecary style of working. His range includes several products, all worth the detour. He has dubbed his ciders "Sydre" "Sidre," the former spelling of those words.
Location: Situated in the south of Normandy on the Armorican Massif,extending from Domfrontais to the outermost borders of the Mayenne and the Orne.
Terroir: The property is situated on schiste,sedimentary rock dating back to the Précambrian era.This has produced silt and clayey-silt soil.Its 15 hectares property is divided up into 3 hectares 40-50 years old fruit orchard,a 7 hectares vineyard orchard planted in 1992 and trellised and 5 hectares pears orchard dating back to 1992.
Fruit varieties and orchard management: 20 varieties of apple at least (sweet,bitter,sour), 15 varieties of pear. All cultivated according to biodynamic agricultural practices, as they are better adapted to the production quality fruit.
Transformation: Hand-picked harvest in metre cube pallets which are then placed in a dry and aired location in view of dehydrating the fruit for 3 or 5 weeks. The apples are ground and simply pressed. Pressing is followed by settling and racking several times in view of clarification and to slow down fermentation. Filtration and bottling, with more or less residual sugar (no chaptalisation) depending upon the product, are carried out in view of natural fermentation. Bubbles develop within two weeks of bottling. The alcoholic content varies from 3-7°.