Cidre Bouché Doux
Our Cidre Bouché Doux is made in the respect of traditional process making methods :
First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then pressed within an average productivity of 650 most liters per ton of apples (productivity limited to 750 liters) / natural clarification of the most / slow alcoholic fermentation (1 to 3 months) / natural froth creation in the bottle (minimum 3 months).
Annual production : 100 000 bottles.
- Colour : amber, orange
- Looking : clear
- Smelling : aromatic
Serving suggestion :
The cider must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses.
The Cidre Doux, very fruity and sweeter than Cidre Brut, is the perfect accompaniment to desserts, crepe, pancakes, apple pies... and can be served with some salty-sweet dishes.
In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts).
With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Brut can be kept between 1 and 2 years.
For further information, download the detailed technical description of this product.