ERIC BORDELET

Eric Bordelet

During the 1980s, Eric Bordelet was one of the most influential figures in the Parisian wine scene. He spent several years at the wine program's helm at the illustrious Michelin Three-Star restaurant l'Arpège. Native of Normandy, he went back in 1992 and took over the family business of Cider production, encouraged by his close friend, Didier Dagueneau of Pouilly-Fumé. Along the way, he has become one of the world's greatest cider producers.

During the 1980s, Eric Bordelet was one of the most influential figures in the Parisian wine scene, as he spent several years at the helm of the wine program at the illustrious Michelin Three Star restaurant l’Arpège. Native of Normandy, he went back in 1992 and took over the family business of Cider production, encouraged by his close friend, Didier Dagueneau of Pouilly-Fumé. Along the way, he has become one of the greatest cider producers in the world.

The estate is located on upper Brioverian schists, "Grand Cru" sedimentary rocks dating from the Precambrian.

- "Argelette" is a relatively soft red (ferruginous) schistose rock, formed in the primary era and 3 billion years old.

- "Granite" appeared in the Tertiary era, hard due to its youth, the fusion of the two elements composes the soil's complexity and the loamy-clay subsoil.

The harvest is manual, in baskets placed in "paloxs" (Large box to contain fruits and vegetables and whose base is a pallet); The fruits are selected according to their maturity, from September to December, due to a large number of varieties. They are transformed with respect for each fruit (for the final balance), assembled, coarsely crushed, gently pressed, settling, and racking the juice.

Traditional fermentation in vats and bottling over several weeks or months depending on the vintage with more or less residual natural sugars (fructose) therefore without (addition of sucrose sugar). Additions of sulphites in different forms (mineral and solution).

Ancestral fermentation in vats and bottling over several weeks or months depending on the vintage with more or less residual natural sugars (fructose) therefore without (addition of sucrose sugar). Additions of sulphites in different forms (mineral and solution).