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Cuvée Colette 2004 |
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Soil: Clay & Marly. Poor for trees Picking up: September 2004. Variety of apples: 80% of bitter-sweet apples (Mainly Saint-Martin, Douce Moën, Bedan, Rouge Duret) 20% acidic apples (Petit Jaune). Pressing density: 1065, i.e. 145 g of sugar per litre. Fermentation, secondary fermentation in the bottle and autolysis: Fermentation takes place in Inox tank. Native yeasts are used for primary fermentation. Selected yeasts are used for the secondary fermentation in the bottle. Once there is no natural sugar left, the autolysis (release of components in the cider once the yeasts die) adds some structure, roundness and complexity to the cider. The remaining yeasts are extracted from the bottle by disgorgement: the bottles are progressively stored from a lying position to a head down position to bring all the yeasts in the neck of the bottle. The neck of the bottle is then frozen and the bottle opened. The pressure pushes the frozen yeasts out of the bottle. The same cider is used to top up the bottle after disgorgement. The bottle is then finally corked. The cider is then clear with no sediment. Bottling density: June 2005 at 1016 (percentage of alcohol in the bottle after digorgment: 6.9%) Bottling: August 2006 Shelf life: Bottles can equally be kept upright or lying. Temperature between 8°C and 12°C. Can be kept for a long time thanks to the disgorgment . |
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Appearance:Clear. Coppery yellow color. The foam is very thin and permanent. Nose: Fresh, very elegant with apple and citrus fruit aromas. Taste: Delicate and elegant. Fresh, fruity and slightly acidic. Aromas of lemon and citrus fruits. |
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Serving suggestions:Cuvée Colette 2004 can be served as an aperitif or with apple desserts. |
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