Cidre Bouché 2005 

Full size

Soil: Clay & Marilee.Poor for trees

Pic King up: Manual. October 2005.

Variety of apples: .80% of bitter-sweet apples (Mettais, Binet Rouge and Frequin) and 20% of acid apples (Judaines and Petit Jaune)

Pressing density: 1060 (i.e. 134g sugar / litre).

Fermentation: Inox tank, native yeasts

Bottling density: 1024 (percentage of alcohol in the bottle after the sparkling process: 5%)

Bottling: March 2006.

Shelf life: Bottles upright temerature between 8 and 12°. It can be kept until the end of 2008 if stored in good conditions. Mouth will ripen.

Appearance: After serving the cider, the foam dissappears, but an intense carbonation remains. Orange color, slightly hazy. A sedimentation can appear in the bottom of the bottle.

Nose: Powerfull and complex. Aromas of cooked apples and leather.

Taste: Intense and complex. Aromas of cooked apples, tarte tatin and caramel. Lingering after taste.

Serving suggestions: The cider Etienne Dupont can be served as an aperitif, but also during the meal as an accompaniment with poultry or fish cooked with cream.It can also be served as an accompaniment to cheese (made with cow milk: Camembert, Pont-l'Evêque, Livarot), apple desserts. Cider is also an excellent and a very traditionnal drink with salty and sweet pancakes.