Cidre Cuvée Saint Georges

Saint Georges cuvée’ specificity lies in the fact that after apples have been brewed, the pulp remains in air cuvage for a minimum of two hours, which enriches the color of the cider and promotes wine apple aromas’ development.

• Varietal composition

  • Bitter apples: 17% (domain, put)

  • Sweet and bitter apples: 58% (binet rouge, saint martin, bergerie de villerville)

  • Sweet apples: 17% (hard red, cockroach)

  • Sour apples: 8% (rambault, small yellow)

• Fermentation

  • In thermo-regulated stainless steel tanks

  • Cold control and racking

  • Filtration before bottling

  • Natural mousse in the bottle

  • Alcohol content: 4%

• Tasting notes

  • Color: Golden, shiny, limpid, fine bubbles

  • Nose: Rich and fruity; woody, resinous, and smoky

  • Palate: Fruity, mellow, structured cider with a tannic base and little acidity as required by the typicity of the appellation.

• Tasting advice

  • As an aperitif: Served chilled

  • During the meal: Goes well with poultry and white meats spiced up in sauce as well as cheeses.