The liquid flowing from the cider press, which is from sour apples and destined to become apple juice is left decanting for 48 hours before being pasteurised. and finally bottled.
The other juices which will become ciders, Pommeau and Calvados flow to a shallow tank which favours the rising of pectins.We call « la montée du chapeau brun » this part of the process (the rising of the of the brown hat).
The first draw of clear juice, occurs before the main fermentation process begins. The wild yeast present in the cellar causes fermentation to start instantaneoulsly The fermentation evolves slowly , enabling superior aromatic development. Throughout this phase an oenologist monitors the juice.Bottling is carried out between march and april according to the density of the juice.
The phenomenon by
which bubbles develop occurs naturally during the following two months.
Ciders intended for both Calvados and speciality vinegar have completed
the fermentation process once all the fructose has turned into alcohol.During
the month of June these ciders will be distilled in a column still.The
colourless Calvados emerging from the still is aged in oak casks in order
to be certified AOC.One of the effects of aging is the amber colour yielded
by the interaction between the wood and the spirit.
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