This cider uses bitter cider apple varieties from the Pays d'Auge region of the Normandie/France. The idea is to keep a balance between the alcool strength and the flavors of the apples.
The first fermentation is induced by wild yeast {sitting on the skin of the apples). The second & third fermentation [bottle fermentation]: Induced by champagne yeast . It works very well with apples. Additional neutral sugar comes from wine grapes. The idea is not to impact on the flavors & aromas of the bitter apples used.
A touch of rusty-brown color. This touch indicates a tiny trace of oxidation during the lengthy & complicated fermentation [open fermentation] & maturation process . Similar to the aging of wine, whisky, and sherry it provides the final necessary "ingredient" for highest flavor and aroma complexity.
E.Dupont Cidre Tripel
Alc./Vol.: 10.5
