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The France-based producer’s farm, acquired in the early 90’s, is traditionally held to be exceptional for cider and Calvados (apple brandy). The production is in organic conversion since January 2019.
In the well-drained south facing orchards, apples trees are 100% traditional cider varieties, famous for producing a very aromatic and deep flavoured naturally sparkling cider and also excellent Calvados.
Some wonderful varieties of cider apples including late ripening ones that we press around Christmastime.
All cider is keeved with the natural apple yeasts and then slowly fermented throughout the winter months. It is bottled in the Spring when a small, secondary fermentation takes place in the bottle to give a naturally sparkling cider.
No sugar is added, the sweetness from the apples themselves determine the dry, medium or sweet taste of the cider.
Cider is sold in strengthened, corked and wired bottles.
A wide range of ciders are available to enjoy all tastes : dry, medium, late harvest, brut vintage, blackberry & apple, mulled, still strong…
The producer also distills some of fine farm cider to make Calvados on site which is matured in oak barrels produced by a local cooper.
Calvados is produced at 45 degrees proof, the higher and more traditional alcoholic strength necessary for the full enhancement of it's rich and distinctive aromatic flavour.
Calvados brandy can be sold in different capacities : 150, 70, 35 or 5 cl.
In order to increase its customer portfolio and turnover, the company is looking for new partners to collaborate by selling its apple-made beverages under distribution services agreements.
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