Awards:
In the New York Times article CIDERS OF THE TIMES; A Is for Apple Cider, Sparkling and Intense in the Dining Section F6, Cidre Christian Drouin Pays d'Auge & Cidre E. Dupont Bouche Brut... Read More
Christian Drouin Cidre Brut Grande Cuvee was produced with 10 different varieties of apples : Mettais, Domaine, Fresquin, Binet Rouge, Rambau, Bedan, Saint Martin, Moulin à Vent, Clos Renau and Ameret.
The orchard: There are now 6000 trees of typica Pays d'Auge apple varieties. The trees average twelve years of age. The older the tree, the less the yield, and the better the character of fruit.... Read More
The cider ferments in stainless steel vats. If calvados is made by double distillation (high temperature extraction), Givre is made by cooling the cider to very low temperature. At these temperatures, crystals of ice form. They... Read More
Variety of apples: 80% of bitter-sweet apples (Mettais, Binet Rouge and Frequin) and 20% of acid apples (Judaines and Petit Jaune) Pressing density: 1065 Fermentation takes place in Inox tank. Wild yeasts are used and fermentation... Read More
This natural sparkling cider was born from the idea of combining two fruits from the Rosaceae family: the quince, fruit from forgotten orchards, and the apple, traditional fruit from the Pays d'Auge. This original co-fermentation... Read More
