~ Cider ~
~ 17 apple varietals; 10% guillevic, 31% bitter, 18% sweet, 23% bitter-sweet, 18% sour ~
27 g/L sugar (semi-sweet).
Sandy clay soil, 19-50 year old trees. 30 hl/ha, no maceration. The first cider made by the cider house on a terroir that hadn’t made cider for a long time. No cider were produced locally anymore ; modern cider growers bring their apples from distant places of production. La Cidrerie du Golfe’s orchards are within the farm; apples are cleaned, crushed, pressed and fermented on the farm. It’s the “cider from here” (‘Cidre d’Ici’).
