Cidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork").
- Nutrient poor clay and marl soil,
perfect for giving small fruit.
- 62% of bittersweet apples, 10% bitter apples, 28% of acidic apples
- from October to November
- Alcohol cont.
- 5.5 % vol.
Controlled fermentation in stainless steel vats. Indigenous yeasts. Stabilization of the cider is sought by carrying out successive racking. The fermentation is controlled by successive racking. The cider is bottled unpasteurized between March and April. Density (O.G.): 1060 after pressing, equivalent to 136 g of sugar per litre. 1012 when bottled, which gives 5.5 % alcohol after bottle fermentation has finished.
Eyes: Yellow gold, clear, fine bubble.
Nose: Greedy, round and fresh. Nose of almond paste and baked apples with notes of fresh citrus.
Mouth: intense, and rich, ripe apple and apricot notes. Beautiful tannins and slightly mineral on the finish.
No sugar added.
Calories per glass: 65 Cal. (12.5 cl glass)
(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.
Service: Aperitif, or to accompany white meats (chicken or pork) or cheeses.
Bottle types: 33 cl - 37,5 cl - 75 cl - 150 cl - 20L Keykeg