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Cuvée Colette 2006 |
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Soil: Clay & Marly. Poor for trees. Picking up: September to November 2006. Variety of apples: 80% of bitter-sweet apples (Mainly Saint-Martin, Douce Moën, Bedan, Rouge Duret) 20% acidic apples (Petit Jaune). Pressing density: 1055, i.e. 120 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: May 2007 at 1006 (percentage of alcohol in the bottle after digorgment: 6.9%) Bottling: September 2007 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 green apple, caramel and citrus fruit aromas. Taste: Delicate and elegant. Fresh, fruity and slightly acidic. Aromas of acidic apples and pineapple. |
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Serving suggestions:Cuvée Colette 2004 can be served as an aperitif or with apple desserts. |
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