The Argelette, Eric notes, "is more winey. Some vintages have to stay in the cellar longer. Argelette is the type of soil and it's the same 40-40-20 blend of the other apple ciders." This tends to have more skin contact, he explains.
About Eric Bordelet
Eric Bordelet approaches Cider-making with the same intensity as a passionate Oenologist brings to Winemaking. Bordelet worked as a Sommelier before leaving in 1992, taking over his families tiny patch of orchards in Charchigné, in the heart of Normandy’s premium Cider producing area.
The fruit is dry-farmed, as Bordelet prefers to work with tiny very flavor-some apples and pears. ”The fruit we work with looks quite different from what you’ll find in the grocery store.” says Eric. “I know what each apple variety brings to the cider,” he says, explaining that some Ciders can have about 20 different varieties used. “… I use about 40% of sweet apples, 40% sour apples and 20% of acidic apples to get the right balance.”
His ciders are deliberately made in a very gently sparkling “petillant” style and do not have the same level of effervescence as many other ciders. This is a conscious decision on Bordelet’s part.
- Apple Cider