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, hint of gold, clear and bright.
Nose: Baked apple, stone fruits, notes of rhubarb.
Mouth: Rich and intense, aromas of fresh apple supported by notes of red fruits. The finish is nicely balanced between tannins and acidity, giving a nice length on the palate.

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
For the moment, only 75cl, 2021 bottles have the Organic FR-BIO-09 certification.

>> Read the Cidre Bouché data sheet ...