BOUCHE BRUT Ciders, 4 %

BOUCHE BRUT Cider is a masterful blend of craft and natural fermentation, surprising you with refreshing apple notes. Made from carefully selected Norman apples, it showcases vibrant fruitiness and a gentle aromatic touch. Serve chilled and indulge in the elegance of this unique beverage!

"Pierre Huet" cider BOUCHE BRUT is a master (craft) naturally fermented cider that will surprise you with pleasant apple notes and vibrant fruitiness. It has been made by the Huet family in the Normandy region since 1865. The secret of this wonderful cider: carefully selected apples, Norman rain and sun, and rich soil. We recommend serving it chilled to 5–10 °C. Apple cider production. Regular table apples are not suitable for cider because they contain low tannins, so special apple varieties are grown for cider production. The drink can be made from either a single or multiple apple varieties, with late fall and winter varieties being the most suitable. The fruits must be ripe and healthy. The highest quality cider is obtained from late fall apple varieties. Cider made from summer apples is non-acidic, has a pleasant taste, but spoils quickly. After washing, the apples are crushed in a traditional stone press or cider mill. Then, juice is pressed from the apple mash in a special press, with stems and seeds being separated from it. Fermentation occurs at 4–16 °C in oak barrels due to naturally occurring wild yeasts in apples. This is quite a low fermentation temperature, allowing it to occur slowly, and the cider retains its wonderful aroma. Sucrose, glucose, and fructose are converted into alcohol during fermentation. Sometimes additional sugar is added to the cider. Typically, cider can be bottled after 3 months, but it is often aged for up to 3 years.

Sucrose

Glucose

Fructose