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Cidre Bouché is made by taking the fully matured cider and bottling with a small amount of sugar. The sugar ferments in the bottle producing a fine effervescent fizz.
Cidre Cuvée is made using the process of keeving. This ensures residual sugar from the apple remains in the cider after fermentation producing a naturally sweet French style cider. Naturally slightly sparkling from the fermentation process.
Cidre Mousseux is made using the champenoise method, the same as used to make the finest champagne.
Cidre Charmat is made using the same process to make Prosecco. The fully matured cider is allowed to sit on the lees or spent yeast until it is ready to be bottled.