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.
- 50% of bittersweet apples, 20% bitter apples, 30% 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, hint of gold, clear and bright.
Nose: Baked apple, stone fruits, notes of rhubarb.
Mouth: Rich and intense, aromas of fresh apple supported by notes of red fruits. The finish is nicely balanced between tannins and acidity, giving a nice length on the palate.
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
For the moment, only 75cl, 2021 bottles have the Organic FR-BIO-09 certification.