Juice fermentation

The must required for the production of ciders is left in vats. The pectins in the fruits start to coagulate and after 3 to 6 days, a solid matter starts rising to the top, trapping most of the impurities. This process is called the "montée du chapeau brun" (climbing brown hat).

This natural clarification ("défécation") only happens with a very good quality must leading to a slow fermentation process in order to obtain more fruity and aromatic ciders which keep much longer.

In the meantime, the main fermentation is carried out slowly. During 2 to 4 months the yeast present in the apples turns the sugar into alcohol.

Bitter, acidulous or sweet juices vintages are then blended and the cider is bottled.

The fermentation will continue in the bottle and will produce a natural effervescence giving a sparkling and aromatic AOP Pays d'Auge cider.

Depending on the fermentation time and the residual sugar content, the cider Bouché will be either sweet, semi-sweet or brut.

• The sweet cider (from 1.5 % to 3% vol.) has a minimum of 42 g of sugar per litre and is the most sweet and fruity. 
• The semi-sweet cider (from 3 % to 4% vol.) contains between 28 to 42 g of sugar per litre. Halfway between the sweet and the brut cider, the semi-sweet cider is perfectly suited to everyone's taste. As the AOP Pays d'Auge cider is.
• The brut cider (from 4% to 5% vol.) with less than 28 g of sugar per litre is slightly sweet with a tonic and refreshing taste.