The actual product may vary from the images shown on the website.
An unpasteurised, naturally fermented cider.
This Cidre Bouché Brut cider is made by the traditional method:
The apple harvest is gathered manually or mechanically, washed and crushed. The resulting pulp with juice is poured into open vats so that the juice acquires the right colour and the aromas develop. The pulp is then pressed to extract the juice, with no filtration. Slow fermentation lasts from 1 to 4 months, while the natural sparkling forms in the bottle for up to 3 months.
Golden in colour with an orange tint.
On the nose, ripe fruits (mostly apples) are detectable. A rich flavour, with a good balance between sweetness and bitterness, and a sense of dryness.
Serve at 8–10 °C as an aperitif, for making a 'kir normand' cocktail (with the blackcurrant liqueur Crème de Cassis), and with boiled pork and grilled meat dishes.
Penktos kartos valdoma kalvadoso distilerija. François Huet (1859-1925) Pradėjo gaminti pirmuosius "Pierre Huet" distilerijos kalvadosus. Pierre Huet (1890-1975) Francois sūnus, kuris parduodavo savo produkciją geriausiems restoranams (Paul Bocuse, Taillevent, Guérard...). François Huet (1921-2013) Francois anūkas, aistringas distiliuotojas, kuris gamino konkrečių metų ("Vintage") kalvadosus, kurie iki šių dienų yra šeimos pasididžiavimas. Pierre and Philippe Huet Francois proanūkiai, kurie prisijungė prie šeimos verslo (1970 ir 1972). Cyril Marchand-Huetand ir François-Xavier Huet Penktoji karta prisijungusi prie šeimos verslo bei tęsia šeimos tradicijas.
