Calvados & Ciders
Pays d'Auge - France
Cuvée Colette
Naturally sparkling
Cuvée Colette is a cider made following the "méthode traditionnelle" (traditional method) of making sparkling wines. Refined and elegant, it makes an excellent drink as an aperitif.
| Terroir: |
Nutrient poor clay and marl soil, perfect for giving small fruit. |
| Varieties: |
75% of acid apples 25% of bittersweet apples |
| Harvesting: |
from September to November |
| Alcohol content: |
6,9 % vol. |
Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation
is controlled by successive racking. Bottle conditioning takes place using selected
yeasts. The lees break down and are re-absorbed by autolysis, which gives the
cider structure and roundness. The deposit remaining in the bottle is removed
by disgorging. The cider made in this way is clear and without deposit. Bottled
in the spring. Fermentation on the lees takes place for at least six months
before disgorging.
Density (O.G.): 1050 after pressing, equivalent
to 120 g of sugar per litre. 1006 when bottled, which gives 6.9% alcohol after
bottle fermentation has finished.
Tasting Notes:
Eyes: Clear. Pale yellow colour. Very fine
and persistent mousse.
Nose: Fresh, fine and delicate. Aromas
of green apples, caramel and citrus.
Mouth: The attack is clean, fresh and fruit
forward, slightly sharp. Hints of sharp apples and pineapples. Fine
and elegant.
Suggestions:
- Storage: Keep the bottles upright or lying down in a cool cellar (8 to 12°C, 46 to 54°F ). The fact that there is no deposit makes the Cuvée Colette capable of being kept many years if conditions are good.
- Perfect as an aperitif, it is just as good as an accompaniment to many desserts, especially those based on apples.
Bottle type: 75 cl
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Givre
Cidre Triple