Our products
You can discover here the different steps of our products making : the cider, the apple juice, the Dour-Tan® and l’Apérouz®
The cider
APPLE JUICE
The apple juice production is very similar to the cider production, even if some differences are existing :
Most of the apples used for the juice are acidulous, in order to bring freshness. There is also a sweet apples part and bittersweet apples smaller part, to give the finale and unique aromas note.
After the pressing, the must is transfered into a vat and remain there for 36 hours. After this, the juice is pasteurized into a continuous flow pasteurizers. 340 bottles can be made in one hour.
As the cider, the apple juice does not contain coloring nor additives.
It can be kept for 24 months.
THE DOUR-TAN®
A part of the ciders is not bottled, and is conserved into the vats for a complete fermentation. When the fermentation is finished, the cider is distilled in a potstill. Then, it is stored in a wood vat for at least three years.
During that time, it is regularly transfered from barrels to barrels in order to allow it to develop its aromas. This maturation phase also allow it to take its color. Then, it is bottled, without any adding.
The Dour-Tan® come in at 44% alcohol.
APEROUZ®
The Aperouz is an assembly of elaborated spirits in the ciderwork, and just pressured must.
It is stored into wood vat before bottling.
During that time, it is regularly transfered from barrels to barrels in order to allow it to develop its aromas.
No colouring is added. The Apérouz® come in at 17% d’alcohol.