Boulard Pays dAuge

COMMERCIAL DESCRIPTION
A Cidre Pays d'Auge is prepared using a traditional method which includes several production stages. The conversion process is also highly elaborated. The Pays d'Auge AOC cider is a pure juice cider, non-pasteurised which acquires its natural sparkle in the bottle without disgorging.

To begin with, the apples are carefully harvested and then stored for several weeks in a dry environment, well away from the air. They are crushed and the pulp extracted from them is soaked in order to acquire colour and taste. The pressing is carried out slowly. The yield is limited to 750 litres of juice providing the must, which will be put into the vats. At the top of the vat, another thick brown liquid develops as alcoholic fermentation takes place under the watchful eye of professionals. It is necessary to strike the perfect balance between sweet, acid and bitter tastes.

The cider gradually clarifies, at which stage it can be bottled. It must have a minimum amount of sparkle, and will remain for six weeks in the cool cellar.

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