The 2021 Vintage Micro-Cuvée No. 5 is a sparkling, organic cider distinguished by its light golden color. It is fermented for at least 4 months in a cuve before being bottled. The fermentation continues after bottling for several more months. This special Micro-Cuvée is composed of 50% Réné-Martin apples (a tart/acidic variety typically used in Maison Herout’s organic apple juice). The remaining 50% is a blend of bitter and bitter-sweet apples that are typical to the Cotentin peninsula, where Maison Herout is located. Less than 3grams of residual sugar.
Tart, extra-dry, tannic with fine effervescence. Drinks like a Basque or Spanish cider but not quite as dry. The unusual proportions of tart, bitter and bitter-sweet apples give this cider a freshness with subtle aromas of fresh apples.
Maison Hérout follows the cider-making tradition of their ancestors – their ciders are all organic and fermented naturally with indigenous yeast. The bubbles are the result of a natural effervescence with fermentation continuing to occur in the bottle. Maison Hérout ciders are not pasteurized or carbonated. Gluten – Free and vegan.
The Orchards
Maison Herout has 25 acres of apple orchards. The average age of the apple trees varies according to the parcels (10 to 65 years old). More than 25 varieties of apples are grown including Rouge de Cantepie, one of the original apples grown in the orchards. The soil is maintained by being completely covered with grass.
The Terroir
The orchards are situated on the Armorican Massive which is composed of schist and sandstone sediment as well as granite from the primary eras. With a silty coating, the soils are slightly sandy and pebbly sandy and drain very quickly.
The Production
After grating the apples to obtain the “marc de pommes”, the grated apples are then crushed into a pulp, then pressed. The resulting pressed juice rests for 3 to 5 days to become naturally clear. This clear juice is then fermented for at least 4 months in After bottling, the cider then continues fermenting for at least another 2 months so that the natural bubbles can form – leading to a rich, thick robe of foamy bubbles that are the hallmark of Maison Hérout.
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