The apples for this cider are harvested manually from October to November and then stored in bags under a shelter for better ripening.
The fermentation takes place in tanks and is then mixed with natural yeasts in oak barrels.
The cider is bottled at the end of April, with natural bubbles and no added sulphur, non-carbonated and unpasteurized. A second fermentation takes place in the bottle. Wild yeasts are needed to make the natural foam, it can cause some cloudiness.
The Divona is a dry cider with a fruity nose, fine bubbles, light golden color, slightly dry with caramel and vanilla flavors.
Ideal as an aperitif or with wild berries.
€10,95
In stock
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. That is why the Louis family has been producing various types of wine for generations. Because there is a lot of knowledge from both families, but also because of special training and dedicated passion, this couple set up their own project. That is why they are committed to the production of high-quality cider, made from apples from their own orchards.
In these orchards they grow 14 different kinds of special cider apples. Hence, they have not only sweet apples, but sour and bittersweet apples as well. As a result, all these apples give the ciders a special taste of their own. The orchards are very pristine, they do not use chemicals out of respect for nature. In addition, there is pristine and natural vegetation around the trees and orchards.
In addition, 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. After that, the fermentation takes place in tanks. Then the assembly takes place in oak barrels, with natural yeast. The carbon dioxide occurs naturally, after bottling.
As a result, they are now currently creating three types of cider and one poiré. They are named after 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
| Kind | Cider |
|---|---|
| Country | France |
| Region | Brittany |
| Producer | Domaine J. Cecillon |
| Alcohol percentage | 6,5% |
| Contents | 75cl |
