"I wanted to apply what I'd learnt about oenology to cider making"
After a long apprenticeship with some of the greatest names in the restaurant business and the world of wine, former sommelier, Eric Bordelet, took over the family business in 1992. The property consists of 23 hectares of certified organic cider apple, perry and corme orchards. Situated in southern Normandy on the Armorican Massif, extending from the Domfrontais to the edge of the Mayenne and the Orne. The property is situated on the great brioverien schists, “Grand Crus” sedimentary rocks from the Precambrian era. Around 30 varieties of apple (bitter, sweet and acidic) with rustic names which change according to the village or valley where they grow. Around 20 varieties of perry pears.Organic cultivation, alongside bio-dynamic soil treatments are currently the best adapted methods in terms of the quality of fruit. The orchards have been certified organic since 1996. Harvested by hand, into wire baskets and then placed into paloxs. Due to the large number of varieties, fruits are selected from September through to December according to ripeness. To create the final balance, each variety of fruit is processed individually: it is assembled, coarsely ground, gently pressed and the juice is racked and settled. Ancestral fermentation in vats and then bottling takes place over several weeks, even months depending on the vintage, with more or less residual natural sugars (fructose) so no need to add any sucrose.