The Cidre Breton Brut Traditionnel 1L is soft full-flavoured cider born under the warm Brittany skies. Partially filtered, bottled in clear litre bottle with a crown cap. ABV 5%. Delicious summer and winter, it is made from fully ripened Breton cidre apple varieties.
Les Cidres Francais are made using only unsweetened fermented pure apple juice from the region of production. These are real ciders for real cider lovers and without a doubt one of the best ciders you can taste.
The “consumer-friendly” label shows a Breton peasant seated on a barrel sampling the goods, and all ciders carry the Breton appellation mark of origin (mark of origin either Brittany or Normandy). Breton ciders are characterised by rich, full-bodied and rustic flavours, fruity and floral notes, and enriched by maturation giving spicy notes. Fresh cider apples are washed and milled or grated; pressure is applied to the pulp using mechanical presses and the juice obtained is clarified before fermentation. In the fermentation stage, the yeast residue is removed by racking, centrifuging or filtering.
The Independent’s evaluation of the 10 best foreign ciders ranks The Cidre Breton Brut Traditionnel number 1.
”With its clumsy screw-top bottle, crude label and foggy appearance, this Brittany cider looks a far cry from the heavily marketed Euro-ciders swamping British supermarket shelves. Thankfully it is infinitely more appealing in taste than those big brands, with a good blend of tannin and acid, a crème Brulee sweetness and perky fizz. Magnifique.”
Clarification after fermentation and blending permits the producer to control and balance the quality of cider before it is bottled or packed. It is permitted to add clean cold water to the pomace resulting from pressing in order to extract the sugar that remains. The amount of water that is added depends on the strength of the fruit, except for pure juice ciders where no additional water is permitted. The juice obtained can be used to prepare concentrated must or can be added to pure juice musts, or processed separately. Musts or ciders may be blended to balance the quality of the finished product. In any case, the total alcohol by volume should be not less than 5 % for cider and 5,5 % for champagne cider without sweetening.
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