Normandy Apple Cider
Le Père Jules
|Denomination:||AOP Pays d'Auge|
|Wine Name:||Cidre Brut|
20% Mettais, 10% Domaine, 10% Frequin Rouge, 15% Rambault, 15% Argile Grise, 15% Argile Rouge, 15% Bisquet
The story begins in 1919 with Jules Desfrièches – who had already earned the nickname of “Père” Jules or “Father” Jules – with a love for his region and its apples, decided to turn his passion into his trade. I 1923, Jules distilled Calvados for the first time. In 1949 his son, Léon Desfrièches, joined the family business. On his arrival, he created the brand “Le Père Jules,” in honor of his father. Thierry Desfrièches, the grandson of “Père”Jules joined his father in the business in 1976. Finally, Guillaume Desfrièches, Thierry’s son, joined the family business after he finished his studies in oenology in 2002 to become the fourth generation in the affair.
Located at the heart of Pays d’Auge, the best cru of Normandy, Le Pere Jules represents 250 acres of land: 100 acres of apple trees and 25 of pears. The family has developed Organic philosophies and follows the principles. 100 cows live freely on the property and produce natural fertilizer. The pear trees are planted on a clay soil.
After hand harvest in late October, apples are stored in a dry, ventilated room for about 2 weeks. They extract only 65% of the global volume of the apple to turn it into apple juice. Alcoholic fermentation begins naturally in a stainless steel tank, and lasts between 2 to 4 months. Light filtration. Bottles are layed down in the cellar and for 6 weeks. This operation is called « Prise de mousse», which refers to the second fermentation takes place and the still cider become sparkling. There is no pasteurization.
Very mature apple, white flowers and honey. Upfront in the first mouth, its develops an earthy, rich and fruity bouquet with interesting tannins for a long aftertaste.
Can be served on its own, or with grilled fish, chicken, cheeses, French crepes and pancakes. The perfect drink for Sunday brunch!