The Cornouaille appellation
Brittany's first AOP cider, it is produced in the appellation area of "Cornouaille" (Cornwall) comprising 38 communes or parts of communes along the southern coast of the Finistère department and also a group along the Aulne valley. Within this area, orchards are identified and approved by the Institut National des Appellations d'Origine.
The apples are selected with the basic varieties including Kermerrien, Marie Ménard, Douce Moën, Douce Coêtligné or Guillevic, but these can be complemented by more local varieties, such as C'Huéro Briz, C'huéro Ru, Seac'h Biniou, Rouz Coumouellen, Dous Bloc'hic etc.
After harvest, the apples are crushed or grated. The pulp obtained may be vatted for a while before pressing.
The musts obtained present a natural minimum sugar content of 108 grams per litre.
Slow fermentation follows the natural clarification of the pomace and needs to take at least six weeks before bottling. Then a second fermentation takes place known as the natural foam taking, which gives the cider a slight sparkle. This process takes at least another 6 weeks.
A numbered "apple" collar is used to identify this product.
Specific aromas and savours
To the nose, after some good, engaging first impressions, you discover its aromatic complexity with floral, fruity or slightly spicy flavours.
In the mouth, sweet tasting at first, you then discover its full body with a beautiful amplitude, becoming round in the mouth with bitter-sweet the dominant note. The end of mouth is fruity with a very slight astringency.