Traditional Cider - Cidre Bouché

Cidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork").

Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. Stabilization of the cider is sought by carrying out successive racking. The fermentation is controlled by successive racking. The cider is bottled unpasteurized between March and April. Density (O.G.): 1060 after pressing, equivalent to 136 g of sugar per litre. 1012 when bottled, which gives 5.5 % alcohol after bottle fermentation has finished.

Tasting Notes:
Eyes: Yellow gold, clear, fine bubble.
Nose: Greedy, round and fresh. Nose of almond paste and baked apples with notes of fresh citrus.
Mouth: intense, and rich, ripe apple and apricot notes. Beautiful tannins and slightly mineral on the finish.

Nutrition:
No sugar added
No gluten
Calories per glass: 65 Cal. (12.5 cl glass)

Suggestions: (read also: Tasting Cider >>)
- Storage: Keep the bottles upright in a cool cellar (8 to 12°C, 46 to 54°F ). If well cellared, it can be kept for 5 years after bottling, Because the cider is on its lees, the mouth will improve and become more complex.
- Service: Aperitif, or to accompany white meats (chicken or pork) or cheeses.

Bottle types: 33 cl - 37,5 cl - 75 cl - 150 cl

>> Read the Cidre Bouché data sheet ...