Eric Bordelet is arguably one of the most acclaimed cider makers worldwide. Nearly 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 several months of fermentation at 5-10 degrees: refined ciders and poirés.
Domaine de Kerveguen
Domaine de Kervéguen is a family business in Brittany that has been producing cider for four generations. And in a special way: namely with a Coquart press or a champagne press. After pressing, the juice is fermented in wooden barrels, which contributes to the flavor development of the cider. The result: very tasty and complex certified organic ciders that can be delivered to the Elysée.
Ferme des Landes
The Lemasson family has been running a farm in Normandy for generations. In 1988 the farm was certified organic. Daniel Lemasson moved the cider factory to Cametours in 2004, where he passionately makes organic cider and calvados from 22 different cider apple varieties.
Bixintxo Aphaule started his career as a winemaker, but his love for cider soon grew. In order to stay closer to home and the Basque traditions, he decided in 2001 to produce cider together with his wife Pascale. The ciders are made from local apple varieties from our own orchard and from orchards of surrounding farms.
Les Bulles Ardennaises
This cidrerie in Lalobbe (Champagne-Ardennes) has been in operation since the mid-nineties. The seven cider orchards are run by Etienne and Blandine Capitaine. In addition to 'normal' cider and poiré, they also make a large number of other cider-based drinks with the addition of fruit juice. Also in the range of Les Bulles: a large number of fruit juices, vinegar of poiré and cidre and an alcohol-free sparkling apple drink.
Manoir du Kinkiz
Manoir du Kinkiz, a French cider producer from Brittany, produces regular award-winning ciders. Knowledge passed down through generations ensures quality ciders with special flavors. 21 different apple varieties are grown in our own orchards, which are collected manually. The cider apples are then carefully blended, ground, fermented and aged in oak barrels.
Le Pere Jules
Ferme de Billy
Close to Caen in Normandy (the village of Rock), the Vauvrecy family has been making cider and calvados since the 1980s. In the orchards of Ferme de Billy, next to an old chapel, there are about 24,000 apple trees of 16 different apple varieties, both standard and low-stem. The cider is bottled while it is still fermenting, creating natural carbonation.
The Domaine Famille Dupont is located in the heart of the Normandy Pays d'Auge region in Victot-Pontfol. It is a family business that has been producing top calvados and ciders since 1887. Owned by the family since 1916 and from 1980 by Etienne Dupont, truly specialized in these drinks. Anne-Pamy, Étienne's daughter, is today responsible for the company that can be seen as very modern. The approach to cider is also a bit different from other producers: they employ a winemaker for this. The result is a varied range of ciders for different moments.
Chateau de Lezergue
The Cidrerie de Château de Lézergué is located in the Breton region of Cornouaille. A region with a long tradition of cider making.
The three brothers (Guillaume -in the photo above-, Matthieu and Joseph) passionately make their medal-winning ciders here. Château Lézergué has some 30 hectares of apple orchards, which, due to their location and the soil on which they stand, produce cider apples of exceptional quality.
The Théo Capelle cider house is a family business in Normandy where the knowledge has been passed on for generations and where great importance is attached to family values. In 2007 the company was taken over by son Ludovic, but Théo is never far away from the farm.
The ciders and calvados they produce are made exclusively from apples from their own orchards. The juice is slowly fermented and extensively tested during the process to achieve the best quality. The cider is then bottle-fermented and allowed to mature further in the cellars of the cider house to become flavoursome and effervescent ciders.
TOPA Cidre Basque
Greg and Pascal, the founders of TOPA, wanted to give the historic Basque cider a modern twist. With respect for the local traditions, they have developed a 100% Basque and natural cider that represents the mentality of the Basque Country.
TOPA is made from more than twelve apple varieties (including Anisa, Urteby, Errezilla, Minxuli, Mendiola, Gordin Xuri, Eri Sagarra, Ondometxa). The untreated apples come from local farmers who respect nature and the originality of the apple varieties.
Ferme de Billy
Domaine Johanna Cecillon's ciders are produced by the French couple Johanna and Louis. They are the owners of eleven hectares of land in the communes of Sévignac and Trédias, in northern Brittany.
The production of alcoholic refreshments is in the blood of both. From childhood, Johanna learned how to make cider from her grandparents and her father. The Louis family has been producing various types of wine for generations. Thanks to a lot of knowledge from both families, but also through special training and dedicated passion, this couple has set up their own project. Together they are committed to the production of high-quality cider, made from apples from their own orchards.
In these orchards they grow 14 different types of special cider apples. They do not only have sweet apples, but also sour and bittersweet apples, which all give the ciders a special taste of their own. The orchards are very pristine, they use no chemicals out of respect for nature and there is pristine and natural vegetation around the trees and orchards.
Domaine Cecillon's ciders are organic and no sulfites are added. The apples are picked by hand and stored in a dry place in bags until they reach the correct ripeness. Fermentation takes place in tanks, then assembly takes place in oak barrels, with natural yeast. The carbon dioxide occurs naturally, after bottling.
This special pair is currently creating three types of cider and one poiré, all of which have been given the name of a Celtic god or goddess:
- Divona (goddess of streams and rivers). An easily drinkable, dry(er) cider
- Nantosuelta (goddess of nature, earth, fire and fertility). An elegant, somewhat more complex medium cider.
- Nerios (god of flowing springs). A very dry strong cider, with a fairly high alcohol percentage (7%)
- Belenos (sun god). A dry poiré