Appellation: IGP Cidre de Bretagne (Britany region)
Apples: blending: 20% bitter, 70% bitter-sweet, 10% sharp.
Farming: Organic (certified)
Tasting notes: A brut cider, and another ‘Cuvée parcelaire’ or ‘single orchard’ expression. Smooth bitterness, no astringency, good length on the palate, complex and vinous.
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. Brut, residual sugar 25g.
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.