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Type: Sparkling Cider (Natural / Traditional Fermentation)
Region: Normandy, France
Grapes: 100% Apples (Blend of approximately 20 traditional cider apple varieties, including sweet, bitter, and acidic varieties)
Alcohol ABV: 5.5–6%
Aroma:
Fresh and expressive aromas of orchard apples, quince, citrus peel, and white flowers. Layers of baked apple, gentle spice, honey, and subtle mineral notes add complexity, with a distinctive freshness from the traditional cider apple varieties.
Palate:
Dry, lively, and elegant with fine natural bubbles. The palate shows crisp apple flavours, bright acidity, and a delicate bitterness from the tannic apple varieties, creating excellent balance between fruit, freshness, and structure. The finish is clean, refreshing, and savoury, making it a versatile pairing for charcuterie, seafood, poultry, and cheese.
The cider is produced from hand-harvested apples selected individually according to ripeness from September to December. Each variety is processed separately before being blended, gently pressed, and naturally fermented with indigenous yeasts through traditional ancestral fermentation in vats before bottling. No added sugar is used, allowing the natural fruit sugars to create the final balance, with only minimal sulphur added depending on the vintage.
The apples come from Eric Bordelet’s organically and biodynamically farmed orchards in southern Normandy, located on the ancient Armorican Massif with schist and granite soils. The estate focuses on preserving heritage cider apple varieties, with deep-rooted trees and diverse orchard ecosystems that contribute minerality, freshness, and complexity to the final cider.
Type: Sparkling Cider (Natural / Traditional Fermentation)
Region: Normandy, France
Grapes: 100% Apples (Blend of approximately 20 traditional cider apple varieties, including sweet, bitter, and acidic varieties)
Alcohol ABV: 5.5–6%
Aroma:
Fresh and expressive aromas of orchard apples, quince, citrus peel, and white flowers. Layers of baked apple, gentle spice, honey, and subtle mineral notes add complexity, with a distinctive freshness from the traditional cider apple varieties.
Palate:
Dry, lively, and elegant with fine natural bubbles. The palate shows crisp apple flavours, bright acidity, and a delicate bitterness from the tannic apple varieties, creating excellent balance between fruit, freshness, and structure. The finish is clean, refreshing, and savoury, making it a versatile pairing for charcuterie, seafood, poultry, and cheese.
The cider is produced from hand-harvested apples selected individually according to ripeness from September to December. Each variety is processed separately before being blended, gently pressed, and naturally fermented with indigenous yeasts through traditional ancestral fermentation in vats before bottling. No added sugar is used, allowing the natural fruit sugars to create the final balance, with only minimal sulphur added depending on the vintage.
The apples come from Eric Bordelet’s organically and biodynamically farmed orchards in southern Normandy, located on the ancient Armorican Massif with schist and granite soils. The estate focuses on preserving heritage cider apple varieties, with deep-rooted trees and diverse orchard ecosystems that contribute minerality, freshness, and complexity to the final cider.
