ERIC BARON - DOMAINE DE KERVÉGUEN
He owns 6 hectares of organic orchards. He continues to use the wooden casks used by his father and his grandfather.
The juice and cider evolve slowly, absorbing light vanilla notes from the eighty 400-liter casks used in the process. A controlled oxidation allows for a complex palette of aromas.
Eric Baron's sweet cider "Carpe Diem" is almost impetuous.
For this vintage, the apples are picked late and are stored for 2.5 months, like the famous straw wines of Jura (a practice called passerillage).
By way of these ciders Eric Baron expresses his great sensitivity, bestowing nobility upon this ancestral beverage!
ERIC BORDELET - SYDRICOLEMENT VOTRE
He cultivates 19 hectares of organic orchards in which apples and pears in 30 different local varieties grow on trees up to 100 years old.
Located in Mayenne, Eric Bordelet has taken advantage of both Armorican soil (granite and schist) and the Norman climate.
With this soil and the savvy of a winemaker, Eric Bordelet produces ciders that are sulfur-free yet without evidence of oxidation.
The famous vintages "Argelette" (cider) and "Granite" (perry) are structured, complex, and elegant; they will traverse the ages just as the roots of the orchard trees pass through rock to draw from its very essence.
Eric Bordelet has transcended a terroir to become a name!
Loïc Berthelot - le Cellier du Coat Albret
He produces a cider that is accessible to everyone, with pure juice, simple and generous (brut, demi-sec, fruity), using 40 varieties of local apples handpicked by 80 suppliers in the Rennes basin.
Loïc Berthelot has resurrected the cider of this region by proposing an alternative to industrial cider made from pasteurized concentrate or from Grandpa's experimental recipes, which for many are Proust's madeleine but which others often find too harsh.
Jean-Pierre Sémery - Les Courtils de Montchevron
He counts on 80 faithful producers to provide him with local varieties of apples.
Jean-Pierre Sémery is like an old friend who, just like his ciders, whether brut or doux, brims with time-honored traditions and manners.
Jehan Lefèvre - Ferme des Landes
On his 12 hectares of organic orchards where he grows 17 local apple varieties, Jehan Lefèvre produces brut, sec, and demi-sec ciders characteristic of the region.
In these ciders, the sweetness of the fruit balances the tartness of the tannins.
Christian Danielou - Cidre François Séhédic
They farm 20 hectares of organic orchards in La Forêt-Fouesnant (in southern Finistère); made from more than 30 varieties of apples, François Séhédic ciders come in 7 vintages that complement each other in their distinctions: fresh and fruity or tannic and bitter, the precision of the craftsmanship is clear.
François Séhédic ciders: modernity in the service of tradition.
Cyril Zangs - Au cœur du Calvados
Whether they are sweet, tart, or sour, none are subjected to chemicals. Most are gathered by hand, and they continue their maturation in shelters for a month and a half.
With an almost Germanic rigor and a keen sense of aesthetics, Cyril Zangs creates structured ciders: a complex brut vintage; "This Side Up," which is more austere and mineral; and an "Easy Cider" (an homage to Easy Rider) that is simple and honest.
Doctor Zangs makes cider without artifice: his fermentations contain native yeasts, without added sulfites (SO2), and without detectable amounts of sugar.
Like a Champagne, the cider is fermented a second time in bottles (to produce the gas needed for sparkling) for 2 to 3 months, at which point the bottles are placed on tilted racks and rotated regularly for 21 days. Decorking (dégorgement) is done by hand and on the fly, and the gap is refilled with fresh cider.
The cider of Cyril Zangs expresses the truths of each vintage, which, like people, can be restrained or generous.
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