Eric Bordelet Sidre Brut

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.

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. This extra dry cider is ideal on it’s own or pair with charcuterie.