BOUCHE Ciders, 5.5 %

Discover the flavor power of BOUCHE cider – a semi-dry, fruity drink with notes of apple and citrus, crafted using traditional Normandy methods. Perfect as an aperitif, served chilled at 4–8 °C.

Dupont semi-dry master (craft) cider BOUCHE is a fruity cider with notes of apple and citrus, made in France from the Dupont family farm. The aftertaste is pleasant and long-lasting. Cidre Bouché is a traditional cider-making method in the Pays d'Auge region of Normandy. We recommend serving it chilled to a temperature of 4–8 °C as an aperitif. Apple cider production. Ordinary eating apples are not suitable for cider because they contain few tannins, so special apple varieties are grown for cider production. The drink can be made from one or several varieties of apples, with the best being autumnal and winter varieties. The fruits must be ripe and healthy. The highest quality cider is obtained from autumn apple varieties. Cider made from summer apples is non-acidic, pleasantly flavored, but spoils quickly. After washing, the apples are crushed using a traditional stone press or cider mill. Then, juice is pressed from the apple pulp in a special press, separating stems and seeds. Fermentation occurs at temperatures of 4–16 °C in oak barrels due to naturally occurring wild yeasts found in apples. This is a relatively low fermentation temperature, which allows for slow fermentation, 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 is often aged for up to 3 years.

Sucrose

Glucose

Fructose