|Txala Parta- named for the traditional Basque percussion instrument. This bottle-conditioned cider is made from only the barrel-friendly Avisa apple and is aged for 6 months before bottling.||Basa Jaun- named for the “wild man” of Basque mythology, is a hearty, acid cider .||Basandere- the “wild women” of Basque mythology, is a finer and slightly sweeter take on the traditional Basque cider.|
juice, causing protien in the juice to precipitate to the top for removal. This reduces the amount of protein available to the yeast, starving it and therefore causing the cider to finish fermenting while sugar is still available. The result is a sweeter drink at a lower alcohol level but still retaining the full flavour of the apples, without dilution. (see Wikipedia- Cider http://en.wikipedia.org/wiki/Cider)
Clos Des Ducs,Les Celliers Associés Val De Rance -Created in 1953 with initially 12 producers of Pleudihen/Rance, our cooperative LES CELLIERS ASSOCIES has for mission to transform the apples of our producers, into juice and ciders, as well are their commercialization, in France and abroad. Our Production tool The company is under the supervision of the 9 members of the Administration Council whom are themselves apple producers, with a Président and 2 vice-Présidents. Over 450 cider apple producers from the Rance river valley area. For the past 55 years, these men and women have put in common their know-how, experience, growing/caring methods to produce in their orchards all the varieties representing the true diversity and richness of Brittany ciders. Our 60 employees are daily working to produce the cider you enjoy at home or in restaurants all around the world. Thanks to everyone's total implication in the search of great quality cider, the Val de Rance cidres are pleasing ever more demanding consumers in so many different countries and cultures.
Cidrerie Traditionnelle du Perche
Nathalie & Dominique Plessis
Tronas - 61260 LE THEIL
Tél. 02 37 49 67 30
P.O. Box 486
Examples of where to purchase-
Domaine Pacory- Since the beginning of the eighteenth century, the peasants are Pacory in Domfrontais. Like all farmers of this grove, they transform apples and pears in cider, perry and calvados parallel to livestock activities. The farm Grimaux operated by our family since 1939. In 1959, faced with the expansion of intensive agriculture my father, Claude Pacory, decided to focus on and develop the production of calvados. Marketing bottles then began. Many prizes were awarded this work. In 1986, we took over the operation and continued the work of Claude. In analyzing the potential of different varieties of our orchard, using more efficient techniques, we have refined the quality and diversity of our products. This quality has been recognized, and our products have several awards, especially Domfrontais Calvados AOC and AOP Poiré Domfront. Farm Grimaux extent of 100 hectares, has 700 pear trees tall stems and 400 apple trees tall stems. The 200 tons of pears and apples harvested, allow us to produce our juice, cider and perry our, our appetizers and our fabulous Domfrontais Calvados. Today we highlight our designations of origin, Calvados Domfrontais and Poiré Domfront and a range of new products from our fruits (apples and pears).
La Maison Ferré- Gregoire Ferré left his familial farm in 2009 and crossed the valley in the Perche part of Normandy to purchase 60 hectares. This farm has 24 hectares of orchards both apples and pears, 30 hectares of cereals and the rest pastureland for beef. His father continues to look after the dairy cows on the old family farm across the valley. The previous owner of Gregoire’s farm produced calvados but not cider, which Gregoire began in 2010. Although not certified organic, Gregoire Ferré farms without the use of chemicals.
Julien Frémont Cidre Brut par Nature- Our cider is produced on site with our orchard apples harvested between September and November. To make it, you must then wash, crush and squeeze apples to extract juice called the "mash" that is to say a juice that has not undergone alcoholic fermentation. After clarification, it will ferment slowly during the winter.
Co-founder Pierre-Henri AGNES
France Cidre Export
Baie du Mont-Saint-Michel, France
Mr Ray JACOBS
165 North Morgan Street
Chicago IL 60607
USA Wine West, LLC
94 Commercial St., 3rd Fl.,
Portland, ME 04101
Examples of where to purchase-
La Chouette Point of Sale Map
Cidre Fermier Brut- The cider is blended from at least a dozen varieties of apples with a base of sweet and bittersweet varieties. Regis also uses a good proportion of tart apples, which he says is important when using low levels of sulfur. Regis ferments his cider slowly at very low temperatures as he believes it allows time for the flavors in each tank to develop and also gives him time to better understand his building materials. After the cider is racked and filtered, it naturally finishes its fermentation in bottle over the course of a few months in a temperature controlled cellar.
Brut Cidre- Aromas of sweet, ripe apples dominate the nose. The sweetness is nicely balanced by moderate acidity and light tannins drying it out on the finish with a beautiful woody note. A crisp, well balanced and an interesting cider. A cider with real depth and character.
Organic Cidre- Made from organically grown apples, this cider is lightly sweet and fruity and then dries out as the palate lingers with balancing tannins and moderate acidity and a mild hint of wood in the after taste. It has a juicy feel to it, but also depth and character.
Cidre Le Brun Bigoud
29720 – PLOVAN
+33 (0)2 98 54 42 15
Domaine de la Minotiere
Route du Pre d’Auge 14340
Manerbe, France 14340
7520 N. Caldwell Ave.
Niles, Illinois 60714-3808
The Winebow Group
75 Chestnut Ridge Road
Montvale, New Jersey
Examples of where to purchase:
Las Verges de Chapelle, Cidrerie et Caves Herout- The Herout family has farmed in the Cotentin part of Normandy, for many generations and today it is Marie-Agnès Herout who manages the 9 hectares of apple orchards. The growers of Cotentin have applied to the French government to receive an AOP status for their ciders, hoping to make it the second region in Normandy to be accorded such a status. The original application was made 14 years ago. Marie-Agnès believes that they will receive the AOP next year. Les Vergers de la Chapelle is a certified organic farm and the Herouts have conserved many trees planted in the 1940’s.
Manoir de Grandouet- Normandy Mandoir de Grandouet is a 3rd generation family farm located in the heart of the Pays d’Auge, Normandy. On our 28 hectares of cidre apple orchards 80 dairy cows graze under the trees later to have their milk used for AOC Camembert cheese production. The manor and orchards are currently managed by Stephane and Lucile Grandval. Today, 30 acres of orchards surround the cider house. They are composed of about twenty varieties of cider apples, used exclusively for the development of our ciders, mainly Cider AOP Pays d’Auge, Pommeau AOC of Normandy and Calvados AOC d’Auge. Apples used for the elaboration of this cider come from orchards on chalky-limestone soils. The subtle assembly of several varieties of apples, assures a good balance between sugar, acidity and bitterness. After pressing, the must obtained 100% pure juice and fermented slowly under the action of yeasts naturally present on the apples. It takes approximately 3 months of fermentation to obtain a cider demi-sec (4.5 % vol. of alcohol). The cider is then bottled or yeasts will prolong the fermentation. It takes approximately 3 months after the bottling to obtain a cider with the foam.
|Mandoir de Grandouet AOP Pays d'Auge Cidre NV- This bottle conditioned, AOP Pays d'Auge cidre is made in the most traditional cidre-making process. As a result, it is a very complex and natural product. On the nose, it reveals the aromas of baked apples, pears and other white stone fruit. There are also a few complex notes of barnyard with dried herbs and leather. On the palate, it is very fruity, with a feeling of softness, very full in the mouth and fine tannins. It presents a very slight bitterness that helps dry out the cider on the finish.||Mandoir de Grandouet Fermier Brut Cidre NV- This farmhouse cider displays complex aromas of stone and tree fruits along with dried hay, smoky leather and rustic overtones. On the palate, it shows flavors of bruised apples and pears. It has a good balance between a subtle sweetness, tannins and acidity. Lovers of traditional cider will appreciate this cider of authentic character. |
Clos de la Fontaine Hugo- At Rozoy-sur-Serre, in Vichery, a tiny hamlet in the heart of the Picardie, located between Champagne and Chimay in Belgium remains the last cider house of Thiérache, the Clos de La Fontaine Hugo. Grégoire Leroux, a young and ambitious farmer took over the ownership in 2010 from Agnès Turck to bring back the reputation of this artisanal cider-house made with traditional method and local sour apples. Greg has built a brand new cider house strategically located at the center of the orchards.
Manoir Du Kinkiz- Produces cider from 21 varieties of apples grown on 30ha of orchards just outside Quimper, a commune in Brittany, governed by the Cornouaille Appellation, some 70km south of Normandy. This is a fantastic introduction to 'serious' cider, as it displays the characteristics that distinguish traditional, quality French cider from Australian commercial cider, in approachable degrees. Come visit the farm and discover the magic of an exceptional production. Ladybugs ridding buds potato insects in their almost mystical darkness of cellars, it is an authentic return to manufacturing tradition which you can attend. The Cider House presents an exhibition of old tools to understand the different stages of cider from the early twentieth century to today.
Cidre Bouche Brut E. Dupont- meets all the standards to be classified an AOC cider in all aspects of production. Some requirements include mandatory orchard cultivation practices, specific apple varieties to be used, maximum yield of juice per ton of apples, and minimum length of fermentation.
|Cidre Reserve E. Dupont- Etienne Dupont's Cidre Reserve 2004 is made from Etienne Dupont Cidre which has specially been aged in oak casks which previously contained Calvados. The fermentation takes place for 5 months in these 400L oak barrels.||Cidre de Givre- As a true ice cidre "Cidre de Givre" expresses with intensity the flavors of the apples from Domaine Etienne Dupont. It is derived from E. Dupont Cidre Bouche Brut 2005 by freezing it and then removing the frozen water. |
|E. Dupont Cuvee Colette- The most delicate and elegant expression of Doamine Dupont‚Äôs complex apple varities!! Variety of apples: 80% of bitter-sweet apples (Mettais, Binet Rouge and Frequin) and 20% of acid apples (Judaines and Petit Jaune). ||Organic Cidre Etienne Dupont- Unfiltered & Unpasteurized Variety of Apples: 100% organically grown apples of the BISQUET, DOUCE MOEN, PETIT JAUNE and BINET variety. |
Domaine Julien Thurel- have a farm of 15 hectares outside Orléans where he has planted both pear and apple trees, and his wife also runs a beekeeping and has over 100 beehives. He started up its production some years ago and have learned cider production from Eric Baron Domaine de Kervéguen . Both of these producers are working with cider stored in oak barrels. In the Loire, they have different apple varieties in northern France which gives the cider its own character. Thurel use more tart and sweet apples and a mindra share of bitter apples than in Normandy and Brittany. Julien Thurels garden is certified ecologist. He picks the apples from the ground. The juice is allowed to ferment naturally in oak barrels.
Rue de Lisieux
Livarot, France 14140
tele +33 (2) 31635033
French cidre is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles (cidre bouché). Many ciders are sold in corked bottles, but some screw-top bottles exist. Until the mid-20th century, cider was the second most-consumed drink in France (after wine) but an increase in the popularity of beer displaced cider's market share outside traditional cider-producing regions. In crêperies (pancakes restaurants) in Brittany, cider is generally served in traditional ceramic bowls (or wide cups) rather than glasses. A kir Breton (or kir normand) is a cocktail apéritif made with cider and cassis, rather than white wine and cassis for the traditional kir. The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The calvados du Domfrontais is made of cider and poiré.
Some cider is also made in south western France, in the French part of the Basque Country. It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country. Breton cider making employs the technique of keeving. In keeving, calcium chloride and a special enzyme are added to the pressed apple
The Ferme de la Sapinière- Located close to Omaha Beach, our farm is typical of the Bessin area of Calvados, in Normandy, with its architecture, dairy cows and cider apple orchards. When you come to our cider farm, you can sample and compare the distinctive tastes and aromas of our ciders. Why not even take a bottle or two away with you when you go back home? Cider making and farming have always been an integral part of our family background. During the first part of the 20th century, cider making was a very big activity but it dramatically declined after World War II. By the 80’s, cider was only being produced for home consumption. The Great Storm of October 1987 along with waterlogged soil and laden apple trees took its toll on the orchards of Normandy. Following this incident, my brother and I set out to plant cider apple trees. For this young orchard we used a new type of tree with low stems. The difference between these and the standard trees is the shape. Low-stem trees hardly have any trunk and are therefore smaller in size. They are also produced and grown using different methods. Our farm estate currently comprises 9ha of high-stem trees of which 6ha are located by the entrance to the American Cemetery, and 8ha of low-stem trees with seedlings dating back to 1988.
Duche de Longueville- This important estate was founded as a distillery in 1925, but switched to cider production in 1950. It is the only commercial operation in France specialising in single-varietal, naturally-fermented ciders. These 'artisanal' ciders, the traditional drink of Normandy, had become virtually extinct this century before the Duché de Longueville relaunched the style. The name Cidre Bouché refers to the champagne-style cork, and like Champagne, the sparkle is a natural byproduct of fermentation - no 'pompe bicyclette' here. The 'Cru' is the single variety of apple used, giving quality, character and individuality.
|Brut Cidre- This cider has a beautiful robe with green reflections and a very fine effervescence. The finesse and freshness of the nose are expressed by aromas of ripe apples with notes of spices and sweetness. On the palate, the perfect balance of residual sugar and acidity from the aging on lees creates an explosion of freshness||Poire (Perry) Cidre- A perry pear is gritty, tannic and acidic, which makes it somewhat similar to acider apple. But that is where the similarities end. Perry pear tannins tend to be rounder than those found in cider apples, and the pears used for perry have less malic acid than cider apples, resulting in a beverage that is less tart and more delicate. The Daufresne Poiré offers clear, sparkling and persistent effervescence and aromas. Tastes of fresh pear fruit, hints of melon and citrus, natural sediments in glass, rustic with a clean pure sweetness, balanced by refreshing acidity. |
Fouesnant- is a commune on the south coast of Brittany (Finistère) in northwestern France. Fouesnant is renowned for its orchards and is regarded as the source of some of the very best Breton cider. Kinkiz’s Fouesnant cider is assembled from old apple varieties, all harvested by hand. The apples are then sorted manually, and pressing is done only when the fruit is at its peak ripeness (from late September to December). The fermentation is slow and ends with a 2 and 1⁄2 month bottle fermentation, giving the cider its very fine bubbles. This cider has a lot of personality and is well-defined by its roundness, persistent flavors of freshly cut apple, complemented by notes of butter, and hazelnut.
|Cornouaille- AOP cider has a deep golden color, and is very aromatic. It is rich, mildly bitter-sweet, and leaves the mouth pleasantly refreshed. This is a cider that is all about pleasure. While it is thirst quenching, it is a great accompaniment to a meal, and can be easily incorporated in creating inventive cocktails. |
Cuvee Blanche-This cider is made from a single variety of apple called Guillevic. The Guillevic is an old apple variety known for its golden, almost white juice. It undergoes a slow fermentation, during which it develops complex flavors and aromas that range from wild roses, to white peach, and tart citrus fruit. The "Cuvée Blanche” is fermented dry (brut) and is devoid of any bitterness. Its aromas are particularly elegant, and bring an amazing brightness to the palate. Long ago people referred to this cider as “le champagne de nos campagnes” “the champagne of our countryside”. The Cuvée Blanche should be served cold, and is great accompanied by fruit desserts or even chocolate cake. However it is also good by itself as an aperitif. The combination of the delicate Guillevic apple, low alcohol, and long fermentation give this cider an almost magical lightness.
The Cyder Market hard cider information for cider makers and drinkers about cider imported from France.
|Le Pere Jules Poire- Our “Poiré”, or Pear Cider, is produced from three varieties of pears that come from multi centennial orchards. It is known it’s the fresh and refined taste. As with the cider, our Poiré is lightly filtered and bottled to develop its fine natural gas. It is excellent to drink with any sea food. ||Le Pere Jules Brut- Made with French Cider Varieties. Sweet, tannic, and funky. Complex mushroom notes, sharp apple flavours and sweet sour finish make for a complex experience.Our cider is produced from no less than 20 different varieties of apples. This gives it a very nice balance between the sweet, bitter and acidic varieties. After a fermentation process that is modified in its length to produce the “brut”, “demi-sec” and “doux” varieties, and a light filtration, it is bottled in order to naturally develop its own natural gas. This gives it the fine bubbles that we are known for. |
France Import The Cyder Market hard cider information for cider makers and drinkers about cider imported from France.
Cave de la Loterie, Cidre Bouché Fermier Extra Brut- This cider is blended from a predominance of sweet and bittersweet varieties. The apples are harvested from the end of September to mid-December once they have fallen to the ground. The fermentation occurs from indigenous yeasts and takes up to 5 months to have an Extra-Brut. After the cider is racked and filtered, it is bottled. It finishes its fermentation naturally in the bottle over the course of two to three months while stored in a temperature controlled room.
|French Sparkling Cider "Antoinette", Dry- This dry cider is charmingly fresh, exuding apples scent and flavors and has a lively effervesence and a refined, delicate finish.|
French Sparkling Cider "Muscadet off-dry"- Completely natural, Off-dry, single-apple varietal cider with a low 2-2.5% alcohol making this a perfect aperitif, or an interesting match with aged and light blue cheeses.
CLOS NORMAND is a generous and sophisticated cider rich in flavor. The Clos Normand is an apple-fermented cider, made in the heart of the Normandy region, famous for the quality of its apple orchards. The trademark of Clos Normand is a product that is 100% fermented apple juice, 100% natural and has no additives. Unlike other brands made from concentrate, the result is a subtle alliance of fruit and bitter notes.
Frederick Goussin- Located in the Pays d’Othe, an expansive forest that sits just south of Aube and north of the Yonne which commences Burgundy, Frederick Goussin and his son-in-law Olivier Euillot are crafting all natural cider from an organic orchard of over 100 year old Apple trees. Planted in 1900 (which accounts for the name of the cider,) the orchard from which Heritage 1900 is produced is named La Haie des Chevre (Line of Goats) and is located in Pâlis in the Aube region of southern Champagne. This is and has always been an orchard untouched by chemicals of any kind. Goussin makes his cider of thirteen different varietals of apple, some of which have incredibly strange names (‘Cat’s Nose’ and ‘Gosling’s Ass’ are two that come immediately to mind) in the ancestral method (methode rurale) and all bottles are degorged by hand. Apples are picked 100% by hand at their crispest point during the ripening period. This cider is refined and gastronomic and provides an excellent alternative to beer or wine.
Frédérick Goussin Cidre (Cider) Heritage 1900- Hand crafted sparkling cider produced by Frederic Goussin and his family. The hundred year old orchard was planted in 1900 and lies between the border of Champagne and Burgundy in the "Othe" forest. The Goussin family are respectful farmers using no chemicals. Hand harvested, more than 13 ancient apple varieties are used to make the cider, apples all of local origin.
|Cydromel (2013), Julien Thurel Cidre- Cider/mead. Honey, aged a year in French oak.||Julien Thurel Cidre NV Sustainable- Indigenous cider apples, organic farming.||Julien Thurel Cidre Grand Cru Des Loges- Certified Organic. No added sulfites. |
Examples of where to purchase:
La Cave De Gabriel Cidre Du Perche – Brut-This cider is named for the grandfather of Gregoire’s wife. It is blended from up to 30 varieties of apples with the goal of balancing freshness (acidity) fruity/floral aromas and tannins. The apples are harvested between September and mid-December once they have fallen to the ground. Gregoire uses an old press built in 1954 that was designed to be mobile so that it would make the rounds from farm to farm during and after harvest time. It extracts only 50% of the possible juice and takes two hours to clean in between pressings, so it is not practical, but for Gregoire the results justify the pain. The fermentation occurs from indigenous yeasts and the cider is bottled without the addition of more yeast. It finishes its fermentation in bottle over the course of at least 3 months.
l'Hermitage Cidre du Perche- The Cidrerie Traditionnelle du Perche is set amidst rolling green hills at Le Theil sur Huisne, at the very heart of the Natural Regional Park of the Perche (the Orne department) in Normandy. Our main priority is to offer top quality, environmentally-friendly products - hence the reason our premises are built to HQE (High Environmental Quality) standards and our cider apple orchards have been under conversion to organic agriculture since November 2008.
Clos de la Fontaine Hugo Vichery
Rozoy-sur-Serre, France 02360
tele 03 23 97 69 47
931 Route de Caderousse
84100 Orange, FRANCE
USA tele (321) 360-2656
Examples of where to purchase:
Aval Cider- is a perfect-balanced combination of 8 varieties of apples from Brittany, which gives the juice a subtle sweetness, a refreshing bitterness, crisp with notes of citrus.
Cyril Zangs Sparkling Cider- An earthy, off dry cider that’s funky and delicious. Definitely one to pair with a meal; anything with mushrooms would be wonderful. Zangs' is a well-rounded sipper and a great representation of Normandy. It's an earthy, funky cider with notes of apple seeds and orange pith. The slight carbonation of this deep amber cider make it an excellent partner for cheese plates and cream sauces while the complex flavors of wet stone, chalk, and Gala apple let this cider shine on its own.
Poiré Domfront- is a new appellation in the southern part of Normandy where pears are king. This pear cider is made principally with the variety plant de blanc, and its excellent acidity frame the pear and spice flavors. Poiré Domfront is made in the same style as low alcohol apple based ciders of Normandy, with 4-5% alcohol and slightly sparkling; it differs from its apple-based counterpart with a slightly brighter, golden color and (of course) its recognizably pear flavor… a truly delicious, slightly off-dry drink that works excellently as a palate cleanser before a meal or just a delicious drink on a hot afternoon.
Cidre Bouche- is a connoisseur’s variety. Its bottling density is quite low and it is rich in tannin (polyphenols). It has a sharp taste to it. This cider may accompany red meats, game…
|Domaine de la Minotiere Fermier Brut Cidre "Organic" NV- This organic farmhouse-style cider has a crisp, fresh, apple bouquet, with mix of citrus peel and musty floral notes, and fruity aromas of apricot and citrus fruits. A brisk, refined finish that lingers on the palate.||Domaine de la Minotiere Fermier Doux Cidre "Organic" NV- This cider is full-bodied and slightly sweet, with subtle apple character and a beautiful balance of acid, tannin, and sugar. It has a mix of citrus peel, fruity aromas of apricot and citrus fruit, and musty floral notes.|
Maison Ecusson- has been reinventing cidre through its original creations since 1919. Based in Livarot, in the heart of Normandy, Ecusson’s master cidremakers expertly pick and blend the flavours of 20 of the best varieties of Normandy’s cidre apples creating delicious blends of subtle fruity flavoured cidre.
Celt Cidre Breton Traditionnel- Cider has sparkled in Brittany since the Iron Age, when Gaul warriors roamed the ancient land named “Armor” or “Country-by-the-Sea.” They worshiped the sun, the moon and the stars and feared nothing but the sky falling on them. Celt cider is named after these proud and fearless warriors who lived in the six Celtic nations known as the “Celtic Crescent”: Brittany, Cornwall, Ireland, Scotland, Wales and Isle of Man. This is a refreshing “demi sec” cider with a fruity flavor balanced by a crisp dry finish made from the finest apples in Brittany. Authentic and traditionally made hard cider imported from Brittany.
|Loïc Raison Cidre Bouché Brut Breton- This generous cider, distinctive and rich aroma will surprise you. Served chilled, it is the perfect companion crepes and galettes, and it can also accompany grilled white me|
Julien Frémont- the owner of the premises offers its products AOC, made from fruit terroir multiple varieties typical local harvested annually in orchards of the family property. Dear visitors, we wait for you to discover and enjoy our range of traditional products. Whether it convivial moment you do fully appreciate our region! Since generations we produce quality products from our region. Originally, the area of Fort Manel is constituted of a cattle farm of 80 hectares planted to 80%. In 1765 it is made mention shopping materials for the construction of a new press. After 1789 harvests reach up to 200 tons of apples and pears 20 t. Our generation is diversifying by 1800 by the sale of apple cider and Brandy. Currently an area of 45 ha, the orchard principally planted with typical variety of the Pays d'Auge.
La Chouette- is a pure apple juice cider, slightly fizzy, at 4.5% alc/vol. Shiny golden colour with orange hues. Elegant aroma with floral and fruity notes. Fruity flavour, slighty tart with a bitter finish. Subtle caramel hints. Best served chilled at 8°C without ice.
Examples of where to purchase:
Examples of where to purchase:
Domaine Julien Thurel
Maison forestière du Haut des Bruyères,
Ingrannes, France 45450
tele (2) 38 57 13 02
Joli Vin importers
1316 67th St. #9
Emeryville, CA. 94608
Cidre Fermier Brut- The cider is blended from up to 20 varieties of apples with a predominance of bittersweet varieties. The apples are harvested between September and December once they have fallen to the ground and the Desfrieches make two or three passes for each tree. The fermentation occurs from indigenous yeasts and after a number of rackings and a light filtration, the cider is bottled without the addition of more yeast. It finishes its fermentation in bottle, in a cool cellar (50◦F) over the course of 4 to 6 months.
Examples of where to purchase:
The Louis Dupont Family estate consists of 30 hectares (74 acres) of orchards in Normandy, in the heart of the Pays d'Auge region. The estate produces ciders, pommeau and calvados. For more than 25 years now, the Estate has resolutely followed a path towards high quality. By drawing on the best techniques used to make cognac and its great blends, Etienne Dupont (the son and current owner) has studied, tried out and refined his cellar work to reach the same levels of elegance and expressiveness as found in the best wines.Some of these techniques, such as manual sorting of the apples, and even working with an oenologist are found only very rarely in the making of cider. But just as for wine, the quality of the apples is still the first essential step. It is only after this that the creation of cider can make the most of the apple and its terroir.
Clos de la Fontaine Hugo Cidre- This farmhouse style cider is made with the Traditional Method. At first, the apples are carefully hand-picked, lightly washed, pressed then transferred to a stainless steel tank for the alcoholic fermentation. The juice is then pumped over and bottled; then starts spontaneously the second fermentation which feeds itself from the natural yeasts and the remaining sugar from the apples. A touch of sulphite is added for stabilization.
Txopinondo- Slightly hazy gold color. Soft apples on the nose with bright citrus aromas. Very dry and acidic. Refreshing and delicious!
Cave de la Loterie- The Aubry family has farmed in the “lieu dit” La Loterie since 1936. It is located in the “Suisse Normande” so named for its hilly terrain. Maybe after enough Calvados they look like the alps. Until 1997 the farm’s activity centered around cows, but Regis decided then to leave that behind in favor of planting an orchard with 16 hectares of apple trees and 4 hectares of pear trees. Regis built his ciderie a year later in 1998 and installed excellent modern equipment with which he could carry out his quality work. Cave de la Loterie is a certified organic farm and Regis grows 30 varieties of apples falling into the categories of bitter, bittersweet, sweet and tart.
Domaine Johanna Cecillon- is composed of 11 hectares of orchards between the villages of Sévignac and Trédias, in the northeast corner of Brittany. Johanna’s grandparents and parents are all cider producers, but upon meeting her husband Louis Cecillon, she was inspired to produce a cider unlike anything else. Louis comes from a family of winemakers in the Northern Rhone that goes back 12 generations, including his uncle Jean-Louis Grippat, who was a well known producer of Saint Joseph. Starting with a press that has been in the family since 1933, Johanna Cécillon has taken a winemakers approach to cider production. Using the heirloom varieties of apples in her orchards (some of which are now illegal to replant), the juice is aged in used Hermitage Blanc barrels before the prise de mousse, resulting in a unique and distinctive cider.
Aval Cider- In Bretagne Aval means apple. It is the traditional language of Breton, an area that's had more than 500 years experience in making cider and is touted by insiders as one of the best cider regions in the world. Aval "Cidre Artisanal" Cider is crafted from a perfect balanced combination of 8 varieties of apples from Brittany, imparting a subtle sweetness, a hint of refreshing bitterness and a crisp, complex mouthfeel with pleasant aromas of ripe apple, caramel and citrus.
Le Val de la Chevre- The father of Regis Tropée took over the Val de la Chevre farm in 1969 with a small orchard, 4 cows and a tractor. The farm continued to expand with the traditional mix of orchards and cows and Regis took over in 1997. The farm is located on the outskirts of Rennes in Brittany in the area called Pays de Rennes. Le Val de la Chevre is a certified organic farm and Regis has a small parcel of the trees dating back to 1945 but he claims that the apples are inconveniently early ripening and not his favorite variety. In 2005 Regis reduced his property size, ending his activity with cows and turned his full attention to cider production. His orchards are all planted with wide spaced standard trees in pasture. He has just recently introduced some Shropshire sheep to help with the “lawn mowing”. During the cider making process Regis avoids using sulphur as much as possible and employs instead CO2 and vigilantly guards against oxidation. He is among the very few (I know of no one else) who continues to pick the apples from the ground by hand.
Kerisac Cider- The cider is produced from these five following types of apples: Kermerien (bitter), Bedan (sweet), Douce-Moën (bitter-sweet), Petit Jaune and Avrolles (acidulous). This special cuvée is low in alcohol (only 2.5%).
Cidres Domaine de Kerveguen
931 Route de Caderousse
84100 Orange, FRANCE
tele: USA +1 646 770 7987
Le Lieu Cheri- The Desfrieches have farmed in the Vallée de la Touques, part of the Pays D’Auge in Normandy, for four generations with the traditional mix of orchards and cows. Today, it is Fabrice and his son Alexandre who manage their 19 hectares of orchards, mostly apples, including some 100+ year old trees, and some pear trees. They have always made calvados but started producing cider, which is Alexandre’s responsibility, only in 2006. Although not certified organic, the Desfrieches farm traditionally, favoring biodiversity, and do so without the use of chemicals.
Cidrerie de la Brique
50700 Saint Joseph
Route de la Brique
tele +33 2 33 40 19 27
Domaine De Kerveguen Apple Hard Cider Carpe Diem- Alc. by Vol. 3%, No Sugar Added. No pasteurization. Harvested in October. Aged 3 months in a dry room. Apples are crushed first and then pressed in a vertical press (from champagne). The alcoholic fermentation in oak casks lasts 4 to 8 months with only natural yeast.
Domaine de Kerveguen- Manufacturing cider in Kervéguen is a family story. My fathers grandfather already delivered during the Second World War, besides his work on the farm, barreled cider to the Breton coffee bars. Later Jean, my father, continued the work. Still for own consumption, because for each countryman who took lunch and dinner on the farm 4 to 5 bottles of cider were needed. During times of harvest consumption was three times as much! Today, for ten years now, I have retained the basic procedure and changed only a little in order that I do not have to work like in stone age. The barrels are still there and this is really unique in France nowadays, because tanks of steel have been installed almost everywhere in the Brittany and elsewhere.
Cidrerie de la Brique- Founded in the fifties, Cidrerie the Brick is a family business. Located in the heart of the Cotentin, Cidrerie of Brick, between Cherbourg and Valognes, has retained its authenticity in a region full of charm where nature is preserved. Apples are harvested mainly in orchards Cotentin. They come, first traditional apple trees, and also new orchards (bass stem) whose apple varieties were selected by Cidrerie of Brick. Since 2004, the Brick offers Cider logo Gourmandie, which is the guarantee of a quality charter but especially the cider in the bottle is made with apple cider from Normandy. It is a local product. Since 2012, our ciders have the European quality label PGI (Protected Geographical Indication).
Le Père Jules- It was upon his return from the First World War in 1919 that Jules Desfrièches – who had already earned the nickname of “Père” Jules or “Father” Jules – with a love for his region and its apples, decided to turn his passion into his trade. Normandy is best known for its apples, and when they are not being distilled into Calvados, they are fermented into airy and utterly quaffable hard cider. Four generations of the Desfriches family have worked their orchards to produce classic, traditional bottlings. The Desfriches farm several different varieties of apples and pears from sweet to sour to come up with just the right blend for their mouthwatering, low-alcohol ciders. Lively with acidity and soft with refreshing fruit, this juice disappears all too quickly! All of our products are made from apple and pear varieties that are carefully selected from traditional orchards of tall trees in a protected area of controlled production (AOC).
La Brique Bouché Brut Cider- produced in Normandy, homemade, derived from apples harvested in Normandy.
Authentic Pear Cider- Manoir Du Parc, 100% Fermented Pear Juice from Normandy
Authentic Cider- Manoir Du Parc, 100% Fermented Apple Juice from Normandy.
Rhuys Brut- Pours slightly hazy golden with a fizzy white head. The sweet aroma of notes of caramel and toasted apple finished with just a touch of sulphur. Light and dry mouthfeel.
Dominic Lagadac- Born in Brittany and raised in the Basque Country, Dominic Lagadec's approach to cider making melds the two distinctive cider traditions of his childhood. The result is the Txopinondo, a beautiful cider that first catches the eye with its slightly hazy gold color. The apples are blended and pressed, using a special screw nut so that the seeds are not crushed (to avoid tannins). The juice is fermented for several months to near dryness (under 4 grams/liter).
|Ciderie L'Hermetière Cidre Brut- is lively and complex, with the delicate aroma of ripe apples, leather, and freshly mown hay. ||The Demi-Sec- boasts a light body with an floral and fruity aroma. It isn't too sweet, and is balanced by hints of earthy barnyard and a dry, tannic finish. |
The Poiré (perry)- is made only with pure pear juice, unpasteurized and bottle-conditioned. It has a fruity aroma with light lemon notes and a tart mouthfeel, like a dry white wine. Since the ciderie doesn't grow their own perry pears (yet) they source the traditional French fruit from a neighboring orchard.
Cidrerie Dujardin- Dan Armor is made by the Cidrerie Dujardin Condé-sur-Vire (Agrial) in Brittany exclusively for Trader Joes.
Dan Armor Cidre Brut- is like Brittany in a bottle: Cider made from fresh apples grown in the northwest of France, slowly fermented to create bright aromas and crisp flavors. No sugar was added to this well-balanced cider and it is gluten-free. Elaborated in Brittany, Produced with Breton cider apples.
1179 Arch Street
Berkeley CA 94708
19 North Moger Avenue,
Mount Kisco, NY 10549
Examples of where to purchase:
Cidrerie Daufresne, Domaine Des 5 D
Chemin De Manerbe À Ouilly Le Vicomte
tele- 02 31 62 29 84
7520 N. Caldwell Ave.
Niles, Illinois 60714-3808
Half Pint Ciders
31111 Via Colinas, Suite 202
Westlake Village, California
Examples of where to purchase-
Poire Authentique- Poires (perry) are paler than cider. The poire tantilises the taset buds, offering a clear and lively juice with light and elegant pear flavors.
Sidra Brut- Traditional dry cider. Dry acidulated and refreshing.
|Sidre Tendre- Semi dry cider. A good comprimise bteween a dry and sweet cider.|
|Sidre Argelette- The Sydre Argelette, named after a type of soil, is also quite winy, because Eric Bordelet tends to allow it to have more skin contact than his other ciders. It makes a wonderful aperitif which becomes immediately irresistible once tasted.||Poire Granit- Poire Granit is Bordelet's piece de resistance, the most wine-like of all his creations. Artfully fashioned from the fruit of 300 year old trees, it is a delicate bubbly, full of freshness, nearly regal structure, yet great beauty.|
The Ferme de la Sapinière
Route de Port en bessin
14710 Saint Laurent sur Mer
tele 02 31 22 40 51
Kerisac was founded in 1920 by Edmond Guillet and is located in the town ofGuenrouët, in the Loire-Atlantique département (Brittany). The Guillet family combines tradition and modern technology to produce high quality cider. In 2001, they obtained the certification "Produced in Brittany" dedicated to promote the region of Brittany, its know-how and quality products. The Guillet family uses only the best apples to achieve the perfect balance of sweet and sour tastes. The apples are harvested between September and December, and then left to ripen for 3 weeks. At this stage, the apples are pressed, filtered and bottled. The cider is then stored and maintained at a low temperature.
Clos des Ducs- A passion for tradition and authenticity. Many different varieties of apples are selected from the orchard in Brittany, France. A traditional farmstead product, made with the blend of sweet, tart and bitter apples. It is in the marriage of these different varietes, that the "Savoir Faire" of the hard-cider maker is expressed in creating the finest taste. Awarded for product excellence every year since 2002 at the Paris Agricultural department.
Domain Christian Drouin- Production of cider of the COEUR DE LION estate is mentioned as early as 1638 in a deed by which the De Moy Family, then owners of the estate, leased it to André de Lannoy, burgher of Pont l´Evêque, who paid a rent of 1600 pounds a year plus two barrels of cider and two of "small cider". A century and a half later, in 1773, it appears on the basis of the testimony of one of the commissioners responsible for tax-collection that one of the main products of the estate was the cider sold at Pont l´Evêque, Rouen and Le Havre. The story of Drouin calvados began around 1960. There was nothing to indicate that Christian DROUIN the elder, an industrialist from Rouen, was destined to make a career in spirits. Nothing, that is, apart his taste for good food and good wines. When he bought a farm in Gonneville he decided to use the cider-apple orchards to produce calvados. His aims were simple : produce a top-quality spirit, the best.
Domaine de la Minotiere- is a small 15-hectare single domaine of cidre orchards cultivated under 100% organic certification. The specialty is traditional farmhouse cidre produced both in a dry (Brut) and sweet (Doux) style. The Domaine de la Minotiere owns a long tradition and elaboration of farmhouse cider coming from the fruit of its orchards, in a place called the "Golden Triangle" - known to be the best area to produce cider.
Pays d'Auge Cider- The sparkling, the colour, the scent of cider of the d´Auge country quickly conquer the capital and even consumed by the Kings of France especially Louis XVI who speaks eloquently of this product. Its quality and personality have been recognized by a decree which gives it its Appellation d´Origine Contrôlée (A.O.C.). The cider AOC country d´Auge is developed exclusively from Apple orchard planted on the best terroirs in the region. It is obtained exclusively from d´une about 50 local varieties belonging to the fresh categories, sweet, bitter, bitter or tangy.
|Poiré is a traditional beverage made in Normandy by the fermentation of Pear Juice. It is made of several Pear Varieties such as Plant de Blanc, Muscadet, Avenelle and Poire de Grise. Quickly crushed after Picking, the pear juice ferment naturally for 5 to 8 weeks. Poiré is bottled in the middle of the fermentation process. Fermentation then continues inside the bottle: sugar is transformed into alcohol with natural production of carbonic gas with resulting bubbles.|
|Cidre Comte de Lauriston- Domfront cider tends to be more floral and fruity than that from Pays d'Auge although it is somewhat less complex. Apple harvest is between September and December. As the apples arrive at the production facility in Val d Vire, they are funnelled to a cleaning station. After being crushed, the apples go through a 45 minute maceration in which they pickup color from oxidation. Then they are pressed in a traditional hydraulic batch press. The cider is then racked into temperature controlled tanks where it sits at 38F for storage and slow fermentation. Prior to bottling the cider moves to tanks set at 48F for a secondary fermentation.|
Pommeau de Normandie- Pommeau is obtained by blending Calvados with cider-apple juice. The cider-apple juice (the must) is mixed before fermentation with Calvados in the proportion 2/3 must to 1/3 Calvados of 65°. The essential mellowness is the result of ageing in oak casks. This apéritif full of flavour has a strength of 16° to 18°.
Cidre Divona- Heirloom cider apples with an emphasis on acidity. Blend of Rouget de Dol, Locard Vert, Douce Moen, Pomme Poire, Marie Menard, Douce Coëtligné, Petit Jaune, Jurella, Judaine, Judor, and Inra 1364. 6 months aging in used barrels, then 4 months natural fermentation in bottle. Average production: 3,000 Bottles/year.
Cidre Nerios- Heirloom cider apples with an emphasis on bitterness. Blend of Kermerien, Marie Menard, Jeanne Renard, Douce Moën, Pomme Poire, Douce Coëtligné, Locard Vert, Petit Jaune, Jurella, Inra 1364. 6 months aging in used barrels, then 6 months natural fermentation in bottle. Average production: 4,600 Bottles/year.
La Maison Ferré
61400 Comblot, France
tele +33 2 33 25 29 50
Wine Traditions, Ltd.
3604 Ridgeway Terrace
Falls Church, Virginia
Ciderie Duche de Longueville (CSR-CCLF)
Michael Skurnik Wines
575 Underhill Blvd., Suite 216
Syosset, New York
58 Union St
Ashland, MA 01721
16 rue Pennerat
Palis, France 10190
Langdon Shiverick Headquarters
610 South Main Street
Los Angeles, California
Rosé Cider- is the latest creation by Ecusson’s master cidermakers. It is the first and only naturally-coloured rosé cider. Produced with the red-fleshed Rouge Délice apple, it is a delicate pink colour, with a nose of red fruits and a fruity, tart mouthfeel.
Cidrerie Nicol- Brittany, France, Since 1928, three generations of the Nicol family have been working to perfect the exceptional natural terroir of Brittany, utilizing their respect for tradition and unparalleled knowledge of the cider-making process. Made from 100% apples, their ciders are unpasteurized and contain no preservatives. The Rhuys estate consists of 13 hectares of apple orchards in South Morbihan, exclusively hand-harvested.
La Chouette, which means “The Owl” in French, refers to the surprising bond between the night bird and French cider. Traditionally, many farmers in the North-West of France made their own cider with apples from their orchards. In fact, cider was made in barns where owls could often be seen dwelling under the roof. In the tradition of cider-making in Normandy, La Chouette is an artisanal cider made by blending various cider apple varieties, which can be sweet, bittersweet, sharp and bittersharp. All cider apples come from Normandy and are freshly pressed during Harvest time to get a pure apple juice cider (no added sugar, no added water, no colouring, no flavouring).
Bordatto’s Bitxinxo Aphaule started his career as a winemaker but soon fell in love with cider. He founded Bordatto with the idea that he could craft a better cider by applying farming methods utilized in vineyards to apple orchards. Terroir is often overlooked when people talk about cider but Bitxinxo feels that characteristics of the site such as soil, orientation, tree age and varietal are just as important to cider, as they are to wine and he’s out to prove it. Green harvests and extensive pruning are employed in the orchards, and all of the apples are hand-harvested and only native yeasts are used in all stages of fermentation.
Le Brun Cidres- have been produced in Brittany, France since 1955. The cidery selects superior quality apples (Kermerrien, Marie Ménard, Douce Moên, Peau de Chien, Douce Coëtligné). The cidres are made using the traditional method of natural fermentation of pure pressed juice from handpicked apples.
Cidrerie Daufresne- is located in the lower part of Normandy near the sloping hillside orchards of the cidery. Its loamy soil sand schist rich landscape provide enough nutrients for its orchards to flourish. The extraordinary south facing plot, allowed Philippe Daufresne to plant its high stem orchard in the late 60s. Today, the manor and orchards are currently managed by Ghislaine Davy. Madame Davy is resolutely committed to continue an approach to quality and elegance.
Brut- single vintage, from orchards around the village of Glos, in the Calvados area. 25 varieties of apples.
|This side up- from a single orchard overlooking the sea. ||Hommage a Stephane Cossais- magnums only, a blend of the two other cuvees. |
Domaine du Verger- The orchard area is in the heart of Anjou, and more precisely in a small town named Faye d'Anjou, known for its vineyards and brilliantly represented by one of its most famous wines, "The Coteaux du Layon ". The orchard area is a family estate for 3 generations. Joseph Nouteau having inherited some hectares of vineyards from his parents, has grown with his son André Nouteau. In 1970, they embarked on organic farming. Then, in 1978, André took over the vineyard until 2007, when he gave way to his son Gregory, who currently operates.Wine from organic agriculture. Convinced of the merits of a friendly agriculture preservation of soil, biodiversity and respect of nature, Grégory Nouteau continues the family tradition of producing organic wine having committed to improving practices. Today, the vineyard covers an area of approximately 12 hectares producing wines (Anjou Blanc, Coteaux du Layon, Cabernet d'Anjou, Rosé d'Anjou, Anjou Rouge) of outstanding quality.Since 1983 the cooperative of Val de Rance brought together the cider-making experience of 300 passionate local growers from Brittany, France.
Cidrerie Loïc Raison (CSR - CCLF)- Loïc Raison is committed to offering consumers an exciting range of ciders with character, made to the highest quality standards, and which draw on know-how acquired since 1923. To maintain the quality of its ciders, Loïc Raison rigorously selects all the raw ingredients used in cider production. Breton orchards are carefully selected. Cider apples are picked when perfectly ripe and stored under optimal conditions. Only the best apples are selected for production. The know-how and quality behind Loïc Raison ciders are often recognised in the Concours Général Agricole (Agricultural Show): 2008: Silver medal for Loïc Raison bouché IGP Doux; 2009: Bronze medal for La Bolée du Père Raison Doux and silver medal for La Bolée d’Armorique Loïc Raison Brut; 2011: Silver medal for La Bolée d’Armorique Loïc Raison Traditionnel
Bordelet- During the 1980s, Éric Bordelet was once one of the most influential figures in the Parisian wine scene, as he spent several years at the helm of the wine program at the illustrious Michelin Three Star restaurant of l’Arpège in Paris. However, his native Normandy called him, and he returned to the windswept orchards of Normandy in 1992. Taking over the nineteen hectare family property of Château de Hauteville, Monsieur Bordelet planted seven hectares that had been fallow in terraced orchards (that will not be utilized for many years to come), and began the process of bringing his family’s orchards into biodynamic practices. Along the way he has risen to prominence as one of the greatest producers of cider in all of Normandy.
Cidre Cotentin Bouché “Cuvée Contentin”- This cider is blended from at least a dozen varieties of apples with a predominance of bitter and bittersweet varieties. The two principal varieties are Petit amer and Binet rouge, both local Cotentin varieties. The apples are harvested between October and mid-December once they have fallen to the ground and Marie-Agnès makes several passes for each tree. The apples are conserved in wooden crates to further ripen before being washed, crushed and then pressed in a traditional wooden press. Fermentation occurs from indigenous yeasts at very low temperatures and very slowly. After the cider is racked, it is bottled without the addition of more yeast. It finishes its fermentation in bottle, in a temperature controlled cellar over the course of several months.
Cidre Brut- the cider from Val de Rance is produced from 100% apple juice. All the apples are harvested 90% from Brittany (bitter-sweet) region and 10% from Normandy (bitter). After being cleaned, the apples are gently crushed; they are then fermented in temperature controlled stainless steel tanks, and carefully filtered with the addition of Co2 for the carbonation.
|Cidre Bouche Rose- 100% apple juice from 90% bittersweet apples and 10% bitter apples. The pink coloration is natural from the adjunction of a specific variety of apple with red flesh named: Baya Marisa. |