~ Cider ~
~ Guillevic ~
30 g/L sugar (sweet).
Monovarietal cider made exclusively of Guillevic apple. Sour apple requires special attention during the fermentation of its juice. Racking and temperature control (for a slow yeast development) are necessary to achieve the right sugar / acidity balance. The complexity of this process lead to smaller quantity produced, hence the name ‘P’tite Cuvée’ (“Little Cuvee”).
This is the typical and emblematic cider of southern Morbihan ; very fine bubbles, a smashable and also delicate cider, tangy and fruity.