The type of apple used for Argelette are 40% sweet, 40% bitter, and 20% acidic (sour), and the finished cider contains approximately 3% residual sugar. Very slightly off dry, balanced by perfect acidity and some tannins from the skins. This is Bordelet’s special cuvée for apples. Named after what the elders called the large and small redish rock formations found in Charchigne orchards, this is “Grand Cru” cider. The apples are crushed and left to macerate on their skins for 3-5 days for some serious extraction of flavour. French Artisan / Craft Cider at its very best.
Description
It was Didier Dagueneau who convinced Eric Bordelet, former sommelier at Paris’s three Michelin star Arpège restaurant, to develop a new, artisan style of cider, a natural product of character and thirst-quenching ability, which would also work with a wide range of different food. And so Eric refurbished his family’s ancestral orchards and ciderworks and would use his knowledge of viticulture to push for the highest level of quality.
Details
| ABV | 5 |
|---|---|
| Categories | Pending, Rest Of World, Cider |
Recommended Glass Pairing
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India Pale Ale Glass.
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