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The Cider


This dry cider - with an authentic character, fruity and generous in the mouth - is made using a mixture of long stem local cider apples such as Saint Martin de Pont l’Evêque, Fréquin, Rouge Duret, and Moulin à Vent  : They range from sweet and bitter-sweet to bitter and sour. 

All of the fruits ripen on the tree and are harvested at their optimum maturity. 

The land is situated on the hillside in the heart of the Pays d’Auge.

This soil, developed on colluvium of flint clay, presence of numerous flint texture silty clay to full clay, constitutes the land of the best ciders.

Developed using the traditional method where fermentation and foam making take place naturally, the duration depends entirely upon the external environment, but is normally between one and two months.

This cider will accompany all traditional regional dishes, both sweet and savory. It is also delicious used in recipes such as rabbit with cider, Auge chicken and matelote de sole.

Serving temperature: 6-9°C

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