Our Cidre Bouché Doux is made in the respect of artisanal process making methods
First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then pressed within an average productivity of 650 most liters per ton of apples / clarification of the most / slow alcoholic fermentation (1 to 3 months) / bottling.
Colour : amber, orange
Looking : clear
Smelling : aromatic
SERVING SUGGESTION : The cider must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses. The Cidre Doux, very fruity and sweeter than Cidre Brut, is the perfect accompaniment to desserts, crepe, pancakes, apple pies... and can be served with some salty-sweet dishes.
PRESERVATION : In the bottle, the Cidre Bouché Doux continues on fermenting (due to the yeasts). With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Doux can be kept between 1 and 2 years.