Domaine J. Cecillon Cidre Divona 2018
Domaine J. Cecillon Cidre Divona 2018Domaine J. Cecillon Cidre Divona 2018
Divona is a Celtic goddess of the sacred springs.
Soils – rich, deep loam soil
This tart apple orchard is located at the bottom of the deep and loamy valley floor, surrounded by forest on one side a stream on the other.
Arboriculture – The tall trees are protected from the wind by grassy strips, which promotes diversity. There were no added pesticides or insecticides in order to protect the environment. We are committed to keeping in compliance with organic production.
Cidrification – The apples were manually harvested from October to November. The fruits were stored in bags under shelter for better ripeness. The fermentation is managed in tanks and then blended with natural yeasts in oak barrels.
The cider is bottled in late April, with natural bubble formation and no added sulfur, non-carbonated and non-pasteurized. A second fermentation occurs in the bottle. Wild yeasts are necessary to make the natural foam, it can make some turbidity.
Dry Cider – Fruity nose, fine bubbles, light golden color, slightly dry with caramel and vanilla flavors.
Tasting suggestions – Ideal as an aperitif or to accompany wild berries.
Cool before serving at 8°C.
Eric Bordelet Poire Granit 2016
Eric Bordelet Poire Granit 2016Eric Bordelet Poire Granit 2016
“Eric Bordelet produces some of the finest French ciders.. The most complex of his wines is his wonderful Poiré Granit. It exhibits an enthralling nose of pure, refined pear and spice aromas. On the palate, it has exceptional length, balance and definition. Light to medium-bodied, this pear cider has the depth, complexity and length of a top-flight wine.” Robert Parker
History
After a long apprenticeship with some of the greatest names in the restaurant business and the world of wine, former sommelier, Eric Bordelet, took over the family business in 1992.
The property consists of 23 hectares of certified organic cider apple, perry and corme orchards.
Our commitment
Organic cultivation, alongside bio-dynamic soil treatments are currently the best adapted methods in terms of the quality of fruit. Our orchards have been certified organic since 1996.
Geography
Situated in southern Normandy on the massif Armorican, extending from the Domfrontais to the edge of the Mayenne and the Orne.
The property is situated on the great brioverien schists, “Grand Crus” sedimentary rocks from the Precambrian era.
Geology
“Argelette” is an iron rich reddish rock, schist like and quite soft, formed during the primary era and around 3 million years old.
“Granit” was formed in the tertiary era, hard because it is young, the fusion of two elements makes up the complexity of the soil and the limono-clay sub-soil.
Sidermaking
Harvested by hand, into wire baskets and then placed into paloxs. Due to the large number of varieties, fruits are selected from September through to December according to ripeness.
To create the final balance, each variety of fruit is processed individually: it is assembled, coarsely ground, gently pressed and the juice is racked and settled.
Ancestral fermentation in vats and then bottling takes place over several weeks, even months depending on the vintage, with more or less residual natural sugars (fructose) so no need to add any sucrose.
Sulphite in different forms (mineral or solution) is added. A total of SO² of between 50mg/l et 80mg/l depending on the vintage.
Eric Bordelet Sidre Brut Tendre 2019
Eric Bordelet Sidre Brut Tendre 2019Eric Bordelet Sidre Brut Tendre 2019
Eric Bordelet approaches Cider-making with the same intensity as a passionate oenologist brings to winemaking. Bordelet worked as sommelier in the leading 3 star Parisian restaurant, ‘Arpege’ where he became deeply familiar with the top winemakers and wineries of France. In 1992 he took over the tiny patch of family farmed orchards in Charchigné, in the heart of Normandy’s premium Cider producing area. Since then he has set about rescuing the ancient ‘heirloom’ varieties of pears and apples that produce tiny quantities and amazing flavour.
He has now planted many of these old heirloom varieties on his 23 ha property and has undertaken the complete rebuilding of the Chateau de Hauteville that once stood on the property before it burnt down nearly 100 years ago. The Chateau is not to be rebuilt for his family to live in, rather the cellars at the base provide the perfect environment for him to patiently age his Calvados and on top of that are larger facilities for the production of his ciders and finally at the top a viewing platform to see his orchards and surrounding landscape of southern Normandy.
Working organically, the fruit is dry-farmed, as Bordelet prefers to work with tiny very flavoursome apples and pears. ‘The fruit we work with looks quite different from what you’ll find in the grocery store. I know what each apple variety brings to the cider.’ says Eric, explaining that some Ciders can have about 20 different varieties used. And he adds, ‘I use about 40% of sweet apples, 40% bitter apples and 20% of acidic apples to get the right balance.’
In France Bordelet offers a Demi Sec bottling of apple, but for our market the wine is called Brut Tendre, having 25-35 grams of sugar per litre. The acidity of the apples is relatively high and so is balanced by a little residual sugar so that the finish tastes dry to most palates.
Francois Sehedic Cidre Brittany France
Francois Sehedic Cidre Brittany FranceFrancois Sehedic Cidre
Harvested from traditional cider apple varieties in the ancient orchards of Bretagne. Lightly filtered,
resulting in a complex, earthy, bittersweet palate with a dry finish. A perfect companion to charcuterie, cheeses, fried fish and buckwheat pancakes.
A recipient of the “Prix d’Excellence” by the French Ministry of Agriculture for the quality of their production, Séhédic Ciders are all “AB” certified organic. All apples used come from organic apple trees grown in the Western region of Brittany. Of the bitter-sweet cider varieties, only the traditional apples of the region are used in production (Dous Moën, Dous Coët, Marie Menard,
Kermerlen, Stang Ru, Trojen Hir, Mad Koz). Cidre Séhédic has 3 apple orchards on 18 hectares. Some of the apple trees are more than 40 years old. All products at the estate are naturally made, without any additions of sugar, water or SO2.
