Appellation: IGP Cidre de Bretagne (Brittany region)
 
Apples: the blending is 5% bitter, 50% bitter-sweet, 25% sweet, 20% sharp.
 
Farming: Organic (certified)
 
Tasting notes: An extra-brut cider, this expression is fruity, slightly mineral, with good length and liveliness on the palate. 
 
About the cider: The trees are hand harvested three times between October and December, before further ripening in crates before pressing up to 4 weeks later. The cider go through two ferments – the first lasting 5 months before bottling, followed by a 3 month fermentation in bottle. This cider is bottled with no sulphur, just pure juice, naturally sparkling and spontaneous, no collage, only racking and filtering when required. Extra-Brut, residual sugar 20g.
 
When to drink: Drink now or in the next 2 years.
 
Service: 8 to 12 C degrees.
 
Food match: Camembert, Cheddar, semi-hard cheeses like Gruyère, Beaufort and Appenzeller. Mild curries, roast pork with apple, quiche Loraine.