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As we are growers we harvest our mainly bitter-sweet and bitter apples from October till December depending on the maturity of the 45 kinds of fruits we have on our 50 hectare orchards. We thus have a constant supply in the period of cider making..

The techniques of transformation have been modernized in the nineties through the use of wine-making machines. They bring a better result in terms of fruit quality. These techniques are the storage of apples in shelters, the fermentation of apple pulps, the natural clarification of the juices, a slow fermentation and foam making in bottles.

Its refreshing qualities are appreciated during the hot summer afternoons while its round taste, its bitterness, its power and its aromatic complexity allow you to serve it with various dishes: roast meat, poultry, dishes with cream or butter, cheeses, sweet chestnuts or desserts: tatin pies...

The apples, mostly picked by hand, are stored in paloxes during weeks in a dry shelter so as to perfect their maturity.

Once the maturity is sufficient they are gathered according to their variety and the specifications of the AOP Pays d’Auge label. The apples are washed, sorted by hand, and grated in order to get the pulp that will macerate a few hours. It will give the cider its colour and flavor.

A slow pressing with a limit of 750 liters of juice per ton of fruits will give a must (wort) which is put in a tank immediately.

Chapeau Soutirage

After a few days a thick brown cap will appear naturally at the surface of the liquid.

The juice has become clear thanks to that operation and it will be decanted in a cider-making vat. In these vats the alcoholic fermentation will be take place under the authority of the "maître de chai".

When the balance between sweetness, bitterness and acidity has been reached, the cider is clarified and bottled for a foam-making of at least 4 weeks in a thermoregulated 12°C cellar.

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