Frequently Asked Questions
To know everything about the elaboration and the production of a savoury french cider.
How are apples treated?
Deliveries are made on 3 apples parks, each accommodating up to 700 tonnes. The apples are carefully selected and then pushed by the washer where they will be washed with clean water and finally sorted. They will then be crushed before passing 2 hours in a macerator which will strengthen their aromas.
What is the pressing ?
Once macerated, apples will be pressed through new presses acquired in 2011 which can press up to 15 tons of apples. A maximum juice is thus extracted, which will then be directed to a clarification tank, where it will macerate for ten days at 5 ° C.
In parallel, apple pomace is dried in tanks at 140 ° C before being sold to animal nutrition businesses. There is thus no loss in apples.
How is fermentation?
In the tanks, the impurities are separated from the juice: “Brown Hat” will be formed above and the dregs below. This is the clarified juice between the two which is withdrawn for the french cider production. Fermentation lasts between 4 and 8 weeks, and allows the conversion of sugar into alcohol. It is then stopped with a centrifugation step that also allows to remove the yeasts.
What does the assembly of cider mean?
The assembly is the mixture of several vintages of juices. Before being assembled, the juices will be filtered in order to get a as clear as possible french cider. This is the Cellar Master who creates recipes and thus the assemblies of the different french ciders.
How is the bottling?
Before being filled, the bottles are all cleaned and checked that they do not contain any foreign body. They are then filled by an automatic head and sealed.
Once bottled, they are then pasteurized and labeled before being transported to their destination.