Our French Savoir-Faire
Our cooperative, Les Celliers Associés, has developed unique cider know-how over more than 65 years, combining both tradition and innovation.
Brittany is one of the largest cider-producing areas, due in particular to the local climate and the soil type, conducive to rich cider apples, full of sweetness and aromas.
Producers & the entire Val de Rance Team have been working together with dedication and authenticity since 1963.
Our cellar master
Alain Lepage is our Cellar Master. He selects the best varieties of cider apples and ensures that every stage of the process conforms to our requirements. He selects all the apples that come from our orchards and checks the quality of every blend.
Some words from our Chief Cellar, Alain Lepage :
“Each type of cider, whether dry, sweet or rosé, is made from a specific vintage. I created the recipes with the whole team. Cider is a living product; we create a new balance each time, between colour, slight bitterness, alcohol content and effect on the palate.
The different stages in cider production
1. Apple supply:
The apples are harvested in the orchards of our producers from September to December and then transported to us.
2. Cleaning and crushing of apples:
Once the apples are delivered, they are pushed into the water channels that take them to the cleaning machine. They are then crushed and moved to a macerator for 1 hour to enhance their aromas
Once apples are macerated, they are sent to a press with a capacity of 15 tons of apples. All the juice is extracted and led to a clarification tank where it will macerate for 10 days at 5°C. The remaining apple pulp is dried in tanks at up to 140°C and sold on to animal feed companies.
In tanks, clarification process consists in separate the liquid from solid matters. In other words, clarified juice will be free from heavy elements. A natural gaz called “Chapeau Brun” is the natural gaz made from apple pectines and will also be deleted in the clarified juice. . The clarified juice is then put into tank for natural fermentation.which lasts between 4 and 8 weeks and enables the transformation of sugar to alcohol. It is stopped by centrifugation to remove natural yeasts too.
5. Mixing our various taste of apples ! :
The blending is the combination of several selection from clarified apple juices. Before the blending, juices are filtered in order to get the cleanest juice.
Before the filling, bottles are cleaned and checked to ensure they are corresponding to our specifications. . Then they are filled by an automatic head and corked. Once they are bottled, they are pasteurised, labelled and store for optimal shelf life conservation.