Identity
| Producer | Maison Herout |
| Vol | 0.75 |
| Classification | Organic (Bio) |
| Grapes | Réné-Martin, Amer, Acidulé |
| Color | Light golden |
| Sweetness | Dry |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
LOWER THAN AVERAGE
Aroma (1-5)
AVERAGE
Astringency (1-5)
AVERAGE
Minerality (1-5)
LOW
Enology
| Aging Process | Fermented for at least 4 months in a cuve before bottling; fermentation continues in the bottle for several more months, creating natural effervescence. No pasteurization or carbonation added. |
| Fermentation | Natural fermentation with indigenous yeasts; primary fermentation in cuve for approximately 4 months, secondary fermentation continues after bottling. |
Interesting facts
| The cider is made from a 10-hectare orchard with trees ranging from 10 to 65 years old; more than 25 apple varieties are cultivated, including the endemic Rouge de Cantepie. It is a non-pasteurized, naturally sparkling cider produced with indigenous yeasts. |