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Cidre that has been produced at homeland of Cidre, Brittany, France is made from 100% thick-skinned small apples specially cultivated for this purpose on farms which employ environmentally
responsible methods (IGP - Protected Geographical Indication - qualification).
The juice contains a high amount of polyphenol and of apple skin, imparting
it's particular bitter and astringent taste.
There's no water, sugar or reconstituted apple juice so almost all of the apple's sugar turn into alcohol, giving the drink
a dry taste.
Foaming, which occurs during brewing, when a small amount of carbonic acid
is produced, adds more of a dry and refreshing taste.
Val de Rance Cru Breton combines traditional skills and modern high quality
control.
This beverage has won many awards, including the gold medal for agricultural
products in Paris.
There are many cidre producers in France, but Val de Rance is the cidre
brewery which still uses traditional production methods without the use
of reconstituted apple juice or sugar.
It uses only 100% natural juice of apples harvested in Bretagne.
The association, "Les Celliers Associes", was established in
1953 and has 450 members at present. They cultivate apples especially for
cidre on a contract system using a 1,000-acre farm, in order to maintain
consistency of taste and quality.
[ Manufacturing process ]
1. Apples for Cidre are harvested from October to December. Until the apples are fully ripe, the different varieties are all kept carefully and individually, not touching each other, on layers of wood, outdoors, for around two weeks.
2. The whole apples, including the skin, are washed and ground. The pulp
is then kept in barrels for five to six hours, to bring out its fragrance
and the golden color of cidre (a traditional production method). Apples
exclusively for cidre will turn perfectly brown a few minutes after cutting.
This is caused by the polyphenol (tannin) which is richly contained in
apples.
3. Gradually pressure is placed on the pulp to squeeze out the juice (the
pure juice). This juice will be kept in a temperature-fixed barrel for
three days.
4. Because it is made from fresh ripe apple juice, lees will accumulate above and under the clear juice. For making cidre the liquid is stabilized by the removal and extraction of lees which is done a total of three times.
5. The clear juice will be fermented in a barrel for four to five months.
Natural apple sugar turns into alcohol during this time. There is no added
sugar so fermentation will be smooth and produce a natural sweetness. Foam
will naturally occur during the brewing.
100% natural cidre, produced this way, is best enjoyed cool, around 8 to
10°C. |
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Le Bretagne Inc.
Yamamoto Bldg., 4-2 Kagurazaka, Shinjuku,
Tokyo
Tel/Fax : 03-3235-6454
cidre@le-bretagne.com
Please fell free to check the Val de Rance products on our Web Shop.
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