Description
Christian Drouin cider is made from around thirty varieties of cider apples, the majority of which are bitter apples (70%) rich in tannins which give it its body, 20% sweet apples which bring their fruity aromas and 10% acidic to balance the structure in the mouth. The apples when ripe are picked, crushed and then pressed to extract the juice. Thanks to temperature control, fermentation remains slow. The Brut cider is then bottled at 4.5%. A second fermentation consuming the residual sugars then starts in the bottle, giving the cider its sparkling appearance.
