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Cider - from the tree to the bottle …
1) Picking : This starts in September and goes on into November.
Depending on what they are to be used for, we have two different systems for picking the apples :
- For making our ciders, we have designed a receptacle that collects the apples that fall off the tree and puts them straight into what we call “palloxes”. This means that none of the fruit touches the ground – a very important point for the hygiene of our manufacturing process.
- Other apples are picked up from the ground and sent to the cooperative to be made into “AOC Pays d’Auge” calvados.
2) Pressing : Once they have been collected, the apples are left in one of our oldest buildings to complete their maturing process under the best possible conditions (in terms of light, temperature, humidity, etc).
The apples are then pressed to obtain their juice.
The different varieties of apples are first assembled and the fruit is sorted, to remove any twigs, leaves and damaged fruit.
The apples are then shredded, to produce a pulp that is ideal for juice extraction.
This pulp is left for a short period of time in a special vat, which enhances the colour of the juice, before being pressed to extract the juice, which is called apple must. |
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3) In the tank : As the temperature of the must is a very important factor in cider-making, we pass the must through a chilled tank so that we can adjust it to the temperature we want before it goes into the processing tank, where it matures for three months.
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It is then bottled, and a final burst of fermentation gives the cider its sparkle and its bubbles. A few months later, the cider is ready to be sold.
Two very important points to note :
- everything that comes into contact with the juice is in food-grade stainless steel, to ensure impeccable hygiene
- nothing is added to the juice – no preservatives or yeasts – these are totally natural products made from pure juice |
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Realized by CCS