 |
| Still cider |
| Once the juice is squeezed, it is put in fermentation vats during a few months. Then, the yeasts transform the juice’s sugar in alcohol. |
|
|
|
| Traditional method |
| Traditional cider is made by a second fermentation in bottle. The bottles are placed in a riddling rack and being slightly rotated following a precise movement. Then comes the disgorging step: the removal of the residue accumulated below the cork. A “liqueur d’expédition” (dosage) is added to fill in the emptiness that was created. |
|
|
| |
|
 
The orchard Petit et fils, pioneers in the industry of apple transformation, cider and other derived products, are distinguishing themselves by the exceptional quality of their products.
Come and have a taste of our products!
Petit et fils orchard’s cider mill
Champomme |
 |
 Process |
Issued from the champagne process, this sparkling cider has two bottled fermentations in which the sparkles are made naturally. This process is developed and is still used by some of the great winemakers of champagne. It justifies a very meticulous and precise handling of the bottles. |
The apple Lobo, Mc Intosh, Cortland, Empire, Spartan
|
Level of alcohol 6.5%
|
 Top up
|
For your eyes only |
A noticeable effervescence presenting a clear golden yellow |
Top up
|
| Aromas |
Subtle apple aroma. Dry with fine and abundant bubbles. |
Top up
|
| From the kitchen |
Sparkling wine or cider is usually served at festive functions. However, it is appropriate with appetizers or at Brunch. It is used to make Kirs or simply served as an aperitif with frozen fruits used as ice cubes. |
Top up
|
| Size |
750 ml |
Top up
|
Gift packages |
| Come visit us to see our personalized gift packages |
Top up
|
Fiche imprimable du produit (PDF)  |
| Cliquez ici pour télécharger le document » |
| |
|
Back to our products
|
|
