Our Cidre Bouché 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 » or « tulipe » glasses.

The Cidre Brut which fermented about 4 months is usually drunk as an aperitif, alone or for a “kir normand” (with Crème de Cassis). It can be served during the meal (with cooked pork meats, grilled meat, galettes...).

PRESERVATION :
In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts).

With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Brut can be kept between 1 and 2 years.