Cidre Bouché

Full size

Soil: Clay & Marilee.Poor for trees

Picking up: Manual. October to November.

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

Pressing density: 1056 (i.e. 125g sugar / litre).

Fermentation: Inox tank, native yeasts

Bottling density: 1022 (percentage of alcohol in the bottle after the sparkling process: 5%)

Bottling: March or April.

Shelf life: Bottles upright temperature between 8 and 12°. It can be kept 5 years after bottling date 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: Light and complex. Aromas of acidic apples and slight notes of yeasts.

Taste: Rond, fruity. Aromas of citrus fruits and apples. 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.