Sidre Brut

This cuvée is a dry cider, very expressive, both lively and refreshing, with small acidulous notes. Very thirst-quenching, this raw cider is only 5.5 degrees of alcohol.

Sidre Brut is made from 20 different varieties of apples, sweet, bitter and sour. The apples are harvested by hand and then stored for a few weeks to dehydrate the fruit. They are then assembled, coarsely crushed and gently pressed. The natural ancestral fermentation is done in vats or barrels and in bottles over several weeks with more or less natural residual sugars (fructose) and therefore without chaptalization (addition of saccharose sugar).

Eric Bordelet's estate is located in southern Normandy, on the Armorican massif in the extension of the Domfrontais on the borders of Mayenne and Orne.

The operation is located on Upper Brioverian shales, sedimentary rocks dating from the Precambrian period; these are rocks formed before the primary era, 3 billion years old. They are normally quite soft rocks, giving rise to silty or silty-clay soils.

Grape varieties: 20 varieties (sweet, bitter, sour) such as Kermerien - Douce Moène - Fréquin Rouge - Damelot - Marie Ménard....
14 varieties for Poiré like Plant de Blanc - Autricotin - De Cloche - Champagne....

At present, organic and bio-dynamic cultivation seems to be the most suitable in terms of fruit quality. Indeed the Domaine d'Éric Bordelet has the 2000 ECOCERT licence of commitment of organic production.