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Cidre Dupont Réserve Harvest 2005 - 6 months of ageing in calvados casks |
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Soil: Clay & Marilee.Poor for trees Picking up: November 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. 127g sugar / litre). Fermentation: Inox tank, native yeasts. The cider is then transferred in 400 l barrels containing calvados that have just been emptied. It will slowly continue fermenting and maturing for 6 months. Tranferred in january 2007. Bottling density: 1020 (percentage of alcohol in the bottle after the sparkling process: 7.5%) Bottling: August 2006. Shelf life: Bottles upright temperature between 8 and 12°. It can be kept until the end of 2010 if stored in good conditions. Mouth will ripen. |
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Appearance: Very light carbonation. Color is orange, slightly hazy. Nez: Intense. Aromas of cooked apples, bitter orange, calvados, vanilla and tanins. Bouche: Intense and complexe. Aromas of cooked apples, caramel, calvados and tanins. |
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Serving suggestions: The Cidre Dupont Reserve 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. |
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