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| 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. |
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| 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. |
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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 Rosé |
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 Process |
Issued from the champagne process, this sparkling cider has two bottled fermentations in which the sparkles are made naturally.
Its rich colour comes from the type of apple with which it is made. The flesh of Geneva apples contributes to the distinct personality of Champomme rosé. |
The apple Geneva, Lobo, Mc Intosh, Cortland, Empire, Spartan
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Level of alcohol 4%
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For your eyes only |
Peach-pink colour with some orange reflection. |
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| Aromas |
The nose recognizes the spiced apple. The mouth notices the frank taste of the Geneva apple without its known bitter aftertaste. Its effervescence is defined with fine and abundant bubbles. |
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| From the kitchen |
Champagne rosé is served as an aperitif. Fresh and cool, with a surprising and daring personality. |
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| Size |
750 ml |
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Gift packages |
| Come visit us to see our personalized gift packages |
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Fiche imprimable du produit (PDF)  |
| Cliquez ici pour télécharger le document » |
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