The cider of Normandy benefits from the label Protected Geographical eIndication. Thanks to that, the consumer has the certainty that the cider which he consumes is realized from Norman apples, transformed on the spot, on a delimited territory, according to a traditional process. Thus, he has the guarantee of the powerful and fruity taste of Norman cider, as well as its quality. The Norman ciders Pays d'Auge and Cotentin both benefit from the label Appellation d'Origine Contrôlée (AOC).
To produce cider, the cider growers follow different well-tried gestures when harvesting the fruit between mid-September and mid-November. After having sorted and washed the apples, they are crushed, skin, flesh and pips together. Then, this crushed flesh is spread out on a cloth that acts as a filter, before being pressed uniformly to extract the precious juice. The last stage is fermentation. The apple juice is put to ferment in a vat for 3 to 6 months according to the cider we wish to obtain, sweet or brut.
Sweet cider is the sweetest and least alcoholic cider (the least long fermentation), while raw cider, the result of a longer fermentation, will be more alcoholic and less sweet. But if the degree of alcohol and fermentation of the cider is an important factor in the taste of the drink, so is the variety or varieties of apples used. Like a wine, it is also by blending the different apples (acid, sweet, bitter) that the cider maker shapes the taste of his cider.
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