Eric Bordelet Sydre Argelette 2022 -clearance-

Original sommelier, Éric Bordelet took over the family business in 1992 after a long apprenticeship with renowed people in the restaurant and wine business. He manages 23 hectares of orchard in property (cider apples, Poiré pears and corms) certified in organic farming since 1996 supplemented by biodynamics for the soils. His exploitation is located at Château de Hauteville, in southern Normandy, on the Armorican massif in the extension of Domfrontais on the borders of Mayenne and Orne. He cultivates around thirty varieties of Apples, around twenty varieties of Pears to Poiré and eight varieties of Corms.

Manual harvesting is selective according to the maturity of the fruit. The processing is done with respect for each fruit, then they are blended, coarsely crushed, gently pressed before settling and racking of the juice. Fermentation, in an ancestral way, is carried out in vats and then bottling takes place over several weeks or even months depending on the final product with more or less residual sugars.

Sydre Argelette comes from old apple trees that are more than a hundred years old. This cider, made using an ancestral maceration technique, has around 30 g/L of residual sugar.