Description / Reviews
Made with respect to artisanal methods, the apples are picked manually, washed and crushed. The pulp is pressed with natural clarification and slowly fermented across 4 months before bottling.
Usually drunk as an aperitif, alone or for a “kir normand” (with Crème de Cassis). In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts) and can be kept for a further 1 to 2 years.
