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An organic cider in which the sweetness and acidity is perfectly balanced, created from bitter and bitter-sweet apples. More info
In 2016, Maison Hérout was the driving force behind creating the AOP Cotentin, which recognises the excellent ciders found in Normandy. This extra-dry Micro Cuvée n°3 is made from six hectares of organically grown apple trees with 80% of the blend coming from local, bitter and bitter-sweet varieties, rich in phenolic compounds. The deep soil and the fresh ocean climate produce fruit that are less sweet, so they make ciders that don’t contain as much sugar.
After picking, the apples are grated, macerated, and then pressed with the help of a rack press dating back to 1920. The juice is left to ferment for four to seven months. During this time, natural yeasts convert the sugars found in the juice into alcohol. Fermentation continues in the bottles where the carbon dioxide is trapped, creating a dry, fizzy cider. This cuvée full of delicate bubbles will catch anyone’s eye with its colour that flickers between yellow and a yellowy orange. It contains the typical bitterness found in Cotentin ciders and its sweetness and acidity is perfectly balanced.
Cidre Micro Cuvée n°3 Herout serve at a temperature of 12°C. It will pair perfectly with the following dishes: Crêpes flambées au grand marnier, Camembert, Moules gratinées.
In 2016, Maison Hérout was the driving force behind creating the AOP Cotentin, which recognises the excellent ciders found in Normandy. This extra-dry Micro Cuvée n°3 is made from six hectares of organically grown apple trees with 80% of the blend coming from local, bitter and bitter-sweet varieties, rich in phenolic compounds. The deep soil and the fresh ocean climate produce fruit that are less sweet, so they make ciders that don’t contain as much sugar.
After picking, the apples are grated, macerated, and then pressed with the help of a rack press dating back to 1920. The juice is left to ferment for four to seven months. During this time, natural yeasts convert the sugars found in the juice into alcohol. Fermentation continues in the bottles where the carbon dioxide is trapped, creating a dry, fizzy cider. This cuvée full of delicate bubbles will catch anyone’s eye with its colour that flickers between yellow and a yellowy orange. It contains the typical bitterness found in Cotentin ciders and its sweetness and acidity is perfectly balanced.
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