Ciders FROM NORMANDY, 5 %

Experience the authentic taste of French cider with 'Ciders FROM NORMANDY'! Crafted from 20 different apple varieties, this dry cider from Normandy boasts a rich, fruity aroma that pairs perfectly with fish or poultry. Serve chilled and indulge in a refreshing sip of nature's essence.

„Le Pere Jules“ dry master (craft) French cider has an amazing rich flavor, with apple notes on the palate. Made from 20 different apple varieties. It is recommended to serve chilled at a temperature of 5–8 °C alongside fish or poultry. Produced near the city of Caen, in Lower Normandy. Apple cider production. Regular culinary apples are not suitable for cider as they contain low tannins; thus, special apple varieties are grown for cider production. The drink can be made from either one or several apple varieties, with the most suitable being autumn and winter. The fruits must be ripe and healthy. The highest quality cider is made from autumn apple varieties. Cider made from summer apples is non-acidic, pleasant in flavor, but spoils quickly. After washing the apples, they are crushed in a traditional stone press or cider mill. Then, juice is pressed from the apple pulp in a special press, separating the stems and seeds. Fermentation occurs at a temperature of 4–16 °C in oak barrels due to the wild yeasts naturally present in apples. This is a relatively low fermentation temperature, so it proceeds slowly, allowing the cider to retain its wonderful aroma. Sucrose, glucose, and fructose are converted into alcohol during fermentation. Sometimes sugar is added additionally to the cider. Typically, cider can be bottled after 3 months, but it is often aged for up to 3 years.

Sucrose

Glucose

Fructose