Organic
N.O.P. Organic cider

The apples and the techniques used to make the cider are in conformity with American standards relating to organic agriculture, "N.O.P. Organic". The apples are entirely untreated. In addition, the Organic Cider has no sulfites added and is unpasteurised - as other Domaine Dupont ciders.

Terroir:	sandy soil.
Varieties:	Bisquet, Joly Rouge, Douce Coet and Binet Rouge
Harvesting:	from October to November
Alcohol content:	4.5 % vol.

Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. The cider is unpasteurised. Bottled between May and April. No sulfites added.
Density (O.G.): 1054 after pressing, equivalent to 112 g of sugar per litre. 1026 when bottled, which gives 4.5% alcohol after bottle fermentation has finished.

Tasting Notes:
Eyes: A string of bubbles forms and keeps on rising in the glass. The colour is coppery, slightly hazy. There is a deposit at the bottom of the bottle .
Nose: Powerful and complex. Aromas of cooked apple, honey and dried fruits.
Mouth: Intense and complex. Balanced between bitterness and freshness. Hints of apples, pineapple and honey.

Suggestions: (read also: Tasting Cider >>)
- Storage: Keep the bottles upright in a cool cellar (8 to 12°C, 46 to 54°F ). If well cellared, it can be kept for 5 years after bottling, Because the cider is on its lees, the mouth will improve and become more complex.
- As an aperitif, or to accompany white meats (chicken or pork), fish or cheeses such as Camembert, Livarot or Pont l'Eveque With apple based desserts or, more traditionally with sweet or savoury pancakes (crèpes).

Bottle types: 37,5 cl - 75 cl

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Cidre Reserve

Cidre Bouché

Organic N.O.P. Organic cider

Organic
N.O.P. Organic cider