Ciders Producer
Apple Cider
Vergers Denis Charbonneau offers high-quality homemade products, including ciders that have received awards for excellence:
1994 - Bronze medal for Le Fermier, a still cider
1995 - Gold medal for Rosée de la pomme, a cider made using the méthode champenoise
Still cider is made using a two-step process:
- The apples are placed into a mechanical press to extract the must.
- The must is then placed into vats or oak barrels to ferment for approximately 4 months. The natural yeast in the must changes the sugar into alcohol.
Sparkling cider is made using the méthode champenoise, which consists of a second fermentation in the bottle. The bottles, placed neck down in wooden A-frame racks, are turned slightly every day. This is called riddling. The next step is dégorgement (disgorging), in which the deposit that has accumulated on the cork is removed. A mixture of sugar and reserve wine, called dosage, is added to top up the bottle. The dosage determines the cider's sweetness: brut, demi-sec or doux.
