Cidre Bouche

Our Cidre Bouch√© Brut is made in the respect of artisanal process making methods :  First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then pressed within an average productivity of 650 most liters per ton of apples / natural clarification of the most / slow alcoholic fermentation (1 to 4 months) / bottling.   Tasting : Colour : amber orange Looking : clear Smelling : aromatic    Serving suggestion : The cider must be consumed fresh (between 8 and 10¬∞C) and preferably in ¬´ ballon ¬ª or ¬´ tulipe ¬ª glasses.     The Cidre Brut which fermented about 4 months is usually drunk as an aperitif alone or for a ‚Äúkir normand‚Äù (with Cr√®me de Cassis). It can be served during the meal (with cooked pork meats grilled meat galettes...).     Preservation : In the bottle the Cidre Bouch√© Brut continues on fermenting (due to the yeasts).  With optimal preservation conditions (around 10¬∞C and upright stocking) the Cidre Bouch√© Brut can be kept between 1 and 2 years.

Cidre Bouche

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