Etienne Dupont believes that there are three maturities for each general category of apples (bitter, sweet, acidic), so each type is collected at three different times between October and December to extract as much complexity from the fruit as possible. Soil is calcareous and marly, producing small fruit with highly concentrated flavors, perfect for the production of cider. No nitrates are used, allowing for a slow, complete fermentation. This is complex, fruity and fresh with apple, honey and cinnamon notes on the nose and a citrus-y fruity palate impression. Very refreshing. Apple and honey flavors. Elegant. From the brewery: "Created using the traditional method of the Pays d'Auge. Cidre Bouché is full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse."
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