Available now in our cider shop in Amsterdam: top ciders and poirés from the worldwide known and perhaps one of the most acclaimed cider makers, Eric Bordelet.
Almost 25 years ago, Bordelet made a career switch as a sommelier at the Parisian 3-Michelin star restaurant Arpège and took over the family orchards. In Charchigné in Normandy, he grows about 20 apple cider and 15 poiré pear varieties in a biodynamic way. After hand-picking and drying for 3-9 weeks, the finely chopped fruit is manually pressed with a wooden press. The result after a few months of fermentation at 5-10 degrees: refined ciders and poirés.
Sidre Brut Tendre € 9.50
Sydre Argelette €14.95
Poiré Authentic € 13.50
Poiré Granite € 19.95
Three good friends tasting the local ciders while on holiday in the UK: that's where Ramborn's story begins. During the tasting, the friends shared stories about their parents and grandparents, who used local apples to produce their own cider. This is how the idea arose to create a
Rezha Baktali writes a nice article about Calvados in De Telegraaf of January 12, 2022. He travels to Normandy to learn more about the special drink. And that suits me well: 'For me this year it will be a glass of calvados!' Read the entire article here and see which delicious ones
The sparkling wine: originally considered a failed project, today a festive and popular drink. Did you know that these bubbles are not always added afterwards, but can also be created by natural fermentation? This method is also called 'pétilant naturel' or 'pét-nat' by makers. This method involves bottling the
