France Normandy
Breed: Boudin, Douce Moen, Douce Coeligne, Petit Jaune, Rene Martin, Flequin Rouge, Marie Menard
Mainly sweet and bitter grapes such as Boudin, Dous Moen and Dous Coeligne are used. In order to give a sense of tension, we changed the combination of highly sour varieties such as Petit Jaune and Rene Martin, and bitter varieties such as Flequin Rouge and Marie Menard to give structure. .
Pick up and harvest fallen apples. ripening apples . Roughly crush the fruit and press gently. The juice is fermented in stainless steel or fiberglass tanks. When the residual sugar content reaches about 40g/L, filter to remove the yeast and stop the primary fermentation. After bottling, secondary fermentation occurs in the bottle about two months after bottling, generating bubbles. After fermentation, the sugar content usually drops to about 25g/L.
The first cider for Cyprian, made by collecting apples collected around Normandy. The name of the cuvée, Parsimony, means 'bit by bit' or 'here and there'. Fresh fruit, delicate bitterness. With a modest amount of alcohol that supports the whole, the fragrance spreads to the eyes. Good compatibility with white meat, grilled tofu, ginger, etc.
Cyprian Lilou
Cyprien, who graduated from the Grandes Ecoles (higher education institution) in commerce, wanted to pursue a "down-to-earth" career. I decided to follow the path of cider making by studying biologic cider making under Etienne Fournet, the head brewer of Les Cinq Hotel. The family originally owned a very small orchard, so we also buy apples from nearby abandoned orchards. Many of these orchards have been left unattended, and the owners are often elderly, so I visit them one by one and harvest them from management such as pruning by Cyprian's hands. I'm going around negotiating to be able to do it. Apple trees are made only with traditionally made apples called haute tige, which have a low planting density and are highly tailored. At least, the planting interval is wide, the number of times of pesticide spraying is small, and the stress on the apple trees is low, so the life of the apple trees is also long. No brewing additives are used, and the fermentation is stopped once by filtration after the primary fermentation is completed before bottling. It seems that the apples and pears that are the raw materials are divided into multiple varieties into elements such as sourness, sweetness, and bitterness, and the composition is decided. We are releasing cider with a good balance of taste and astringency.
