ABV: 5.5%

Style: French Cider

The type of apple used for Argelette are 40% sweet, 40% bitter, and 20% acidic (sour), and the finished cider contains approximately 3% residual sugar. Very slightly off dry, balanced by perfect acidity and some tannins from the skins. This is Bordelet’s special cuvée for apples. Named after what the elders called the large and small redish rock formations found in Charchigne orchards, this is “Grand Cru” cider. The apples are crushed and left to macerate on their skins for 3-5 days for some serious extraction of flavour.

The biodynamically farmed orchards – covering roughly 15 hectares – are situated in southern Normandy. The land is composed of schists and sedimentary rocks dating back to the pre-Cambrian period three million years ago. The granite and broken schists form a complex soil and sub-soil that provides the foundation for the terrain.

Eric grows 20 varieties of apples and 15 varieties of pear. Some of his pear trees are over 300 years old.
After the process of selecting, crushing, pressing and settling, the natural traditional fermentation takes place in vat or barrel and in bottle over weeks and months according to the amount of residual sugar in the respective cuvées and therefore without the addition of any sugar.