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This excellent, high-end cider is made with many different varieties of apple from well-established trees on a superb terroir. Winey and extremely well-balanced. More info
Eric Bordelet, a trained sommelier (he studied under the legendary Dutournier and Passard!), took up the reins of the 19-hectare Normandy family domain in 1992. The orchard, which is located near Charchigné, in Hauteville, is cultivated using organic and biodynamic methods. This domain's cider production is exceptional, and truly haute couture. Its Sydre Grand Cru Argelette is composed largely of a good number of varieties from old trees, and is characterised by its vinous nature, fine balance between acidity, roundness and minerality, and considerable ageing potential.
Mayenne Cidre Argelette Eric Bordelet serve at a temperature of 11°C. It will pair perfectly with the following dishes: Tagliatelles aux cèpes, Camembert tiède au caramel poivré, Filet de veau rôti à la moutarde à l'ancienne.
Eric Bordelet, a trained sommelier (he studied under the legendary Dutournier and Passard!), took up the reins of the 19-hectare Normandy family domain in 1992. The orchard, which is located near Charchigné, in Hauteville, is cultivated using organic and biodynamic methods. This domain's cider production is exceptional, and truly haute couture. Its Sydre Grand Cru Argelette is composed largely of a good number of varieties from old trees, and is characterised by its vinous nature, fine balance between acidity, roundness and minerality, and considerable ageing potential.
An outlier in the world of iDealwine, Eric Bordelet's domain was founded in 1992. After learning from some of the biggest names in gastronomy, this former sommelier took the chance to take over his family's domain. He thus became the owner of twenty hectares of orchards, where he grows around thirty varieties of apples and pears organically, producing unique cider and perry. The notion of terroir matters to this producer, and the drinks he makes are parcel-focused, with cuvées like Argelette and Granit named after the terroirs where they were cultivated. At the domain, harvests are selective and carried out by hand, taking place between September and December due to the large number of varieties. The cider and perry are fermented in vats before bottling with residual sugar. An admirable craft resulting in a product loved by all kinds of enthusiasts, including the iDealwine team!
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