Normandy Cider Production Techniques – Vergers des Martellières

1. Introduction to Normandy Cider Normandy cider is a fermented beverage made from cider apples. At Vergers des Martellières, production adheres to traditional expertise, showcasing the Normandy terroir and local apple varieties.

2. Apple Selection

Local varieties are classified as bitter, bittersweet, sweet, and tart.
Fruit is harvested at optimal ripeness, generally between September and December.
No post-harvest chemical treatment is used.

3. Production Steps

Harvesting and Storage
Apples are harvested mechanically or manually depending on the plot.
Temporary storage to homogenize ripeness and concentrate aromas.
Sorting and Washing
Rigorous selection to eliminate damaged fruit.
Washing to remove impurities.
Pressing
Apples are crushed into pulp. Slow pressing to extract a juice rich in aromas and tannins.
Fermentation
Natural decantation of the juice for several hours.
Slow fermentation in stainless steel vats or oak barrels at controlled temperatures.
Transformation of sugars into alcohol through the action of natural yeasts.
Duration varies depending on the type of cider (sweet, dry, semi-dry).
Second fermentation and maturation
Bottled with natural fermentation for corked ciders.
Cellar maturation to develop the aromas.

4. Types of Cider Products

Sweet Cider (low alcohol content, sweet and fruity taste)
Semi-Dry Cider (balance between sugar and acidity)
Dry Cider (drier, rich in tannins and powerful aromas)
Farmhouse Cider (crafted using indigenous yeasts)

5. Tasting Recommendations

Serve chilled between 8 and 12°C. Pairs well with Normandy cheeses, crêpes, seafood, and white meats.
Drink young for light ciders, or after a few months of aging for more complexity.

6. Conclusion: Vergers des Martellières cider is the result of authentic expertise, blending tradition and high quality standards to offer a natural and expressive drink, emblematic of the Normandy terroir.

See the IDAC profile for Ferme des Martellières

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