different steps of the cider's production are the following
being selected, cleaned and grinded, the apples are sent on
the cider press (pressing). The juice which is obtained
is then stored during 24 hours. After this time, the floating
particules and the germs are forming a gel covering wich is
eliminated.The juice is then stored in vats for a natural
fermentation, which is slowed by centrifugation in order to
remove a part of the yeasts. By this way, the cider will slowly
and optimally mature.
This fermentation furthers the development of the flavours
which give the cider its typical type and taste before being
the steps of the manufacturing, there is no adding of carbon
(CO2): the sparkling of our cider is is obtained through
a natural fermentation, first in vats and then in bottle.
Our production is made of 2 types of ciders :
- The table
", stored in one litre bottles, sparkling and dry (5°).
- The "fine
stored in 75 centilitres bottles, more sparkling, dry and
slightly more alcoholic (5,5°).
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