Cydon

This natural sparkling cider was born from the idea of ​​combining two fruits from the Rosaceae family: the quince, fruit from forgotten orchards, and the apple, traditional fruit from the Pays d'Auge. This original co-fermentation reveals a delicious quaffable cider, with unexpected aromas of blood orange peel mixed with the freshness of the apple.

TERROIR: VICTOT-PONTFOL. NUTRIENT POOR CLAY AND OXFORDIAN MARL SOIL.
VARIETIES: 60% BITTERSWEET APPLES, 40% QUINCES.
HARVESTING SEPTEMBER TO NOVEMBER

TECHNIQUES USED:
Controlled fermentation in stainless steel vats. Indigenous yeasts. Stabilization of the cider is sought by carrying out successive racking. Unpasteurized cider.
Bottling from March to April.
Density (O.G. 1052) Show Less