10 12 7996 KM
All the apples are hand-picked in my orchards. A small, family-run farm of 6 hectares. The orchards are mowed and the trees pruned; there are no other inputs or treatments. Three harvests from October to December, pressing 3 to 4 weeks later, a long fermentation (5 months), bottling in the spring, and a second fermentation in the bottle (3 months) with indigenous yeasts.
Sulfite-free cider, pure juice, natural effervescence and secondary fermentation. No fining, racking, or filtration if necessary. All ciders are dry to extra-dry.
Each batch is created and crafted by me according to my own tastes. I try to reproduce the same thing every year. Ciders pair well with all dishes; you drink them as you like.
No white wines at the moment.
No red wines at the moment.
No rose wines at the moment.
No orange wines at the moment.
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Chez Nouvelle Cave, on aime mettre en avant des vignerons passionnés, qui travaillent proprement, en bio, biody et de manière …
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