Sydriculteur, Pomologue, Poirologue en Normandie
Eric BordeletSydriculteur, Pomologue, Poirologue en Normandie
English Version , Export DistributionIn 1992,Eric Bordelet,previously sommelier at Arpege Alain Passard's Restaurant in Paris took over the production of this family property in Normandy.Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple and 15 varieties of pear.Connoisseurs admire his entirely artisan and apothecary style of working.His range includes several products,all worth the detour.He has dubbed his ciders"Sydre""Sidre", the former spelling of those words.
Situated in the south of Normandy on the Armorican Massif,extending from Domfrontais to the outermost borders of the Mayenne and the Orne.
The property is situated on schiste,sedimentary rock dating back to the Précambrian era.This has produced silt and clayey-silt soil.Its 15 hectares property is divided up into 3 hectares 40-50 years old fruit orchard,a 7 hectares vineyard orchard planted in 1992 and trellised and 5 hectares pears orchard dating back to 1992.
Fruit varieties and orchard management :
20 varieties of apple at least(sweet,bitter,sour),15 varieties of pear.
All cultivated according to bio-dynamic agricultural prctices,as they are better adapted to the production quality fruit.
Hand-picked harvest in metre cube pallets wich are then placed in a dry and aired location in vie of dehydrating the fruit for 3 or 5 weeks.The apples are ground and simply pressed.
Pressing is followed by settling and racking several times in view of clarification and to slow down fermentation.
Filtration and bottling,with more or less residual sugar (no chaptalisation) depending upon the product,are carried out in view of natural fermentation.Bubbles develop within two weeks of bottling. The alcoholic content varies from 3-7°.
SIDRE BRUT 7% by vol SIDRE BRUT TENDRE 5%by vol
Traditional dry cider. Semi dry cider.
Dry acidulated and Agoog comprisebetwen
refresching. dry and sweet cider.
A typical thirst-quenching. offers a good balance
of fruit amer and matter.
SIDRE TENDRE 4% by vol SIDRE "Nouvelle Vague" 6% by vol
by keg 5l or 20l
Amber clour,extremely aromatic This easy drinking,almost dry
with fruited honey and baked apple Cider in the house style blend
aromas.Persistent but small bubbles. of bitter,tart and sweet cider
Suitable as an aperitif or with dessert. Apples;perfect for light meals
picnics or by the glass.
SYDRE ARGELETTE 5% by vol
This prestigious offering combines 19 apple varieties,
prepared according to an ancstral method of maceration.
The noseexhales a mixture of fruity and mineral notes: stewed apple
apricot,lemon,honey and mile spices.Ample,balanced palate,
boasting intense flavours,brought out by extremely small bubbles.
A premium cider that can be served with a meal or offered as
an aperitif and indeed Normand's cheese.Worth ageing.
POIRE AUTHENTIQUE 4% by vol
Poirés are paler than cider.
This poiré tantalises the taste buds,offering
a clear and lively juice with light and elegant
pear flavours.Ultra fine bubbles reinforce
freshness and elegance of this offering.
POIRE GRANIT 4% by vol
The nose expresses stony notes(chalk,flint),
fresh herbs and mint,joined by notes of pear,quince,
pine apple and caramel.The palate offers acidulated apple flavours.
A remarkable and complex poiré made from three
hundred years old trees.Good ageing potential.
Few bottles available of 1992 (Négociant) naturel réduction
CALVADOS from 1997 still on "élevage" in oak barril one or two years aging
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