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FRUIT. Varieties 100% OF ACID APPLES Harvesting FROM OCTOBER TO NOVEMBER Alcohol cont. 7.5 % VOL. Techniques used

Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. Bottle conditioning takes place using selected yeasts. The lees break down and are re-absorbed by autolysis, which gives the cider structure and roundness. The deposit remaining in the bottle is removed by disgorging. The cider made in this way is clear and without deposit. Bottled in the spring. Fermentation on the lees takes place for at least six months before disgorging.
Density (O.G.): 1052 after pressing, equivalent to 115 g of sugar per litre. 1001 after second fermentation. Tasting notes

Eyes: Clear. Pale yellow colour. Very fine and persistent mousse.
Nose: Fresh, fine and delicate. Aromas of green apples, citrus fruits (lime).
Mouth: Brisk, fresh, fine and elegant. Sharp apples and citrus underpinned with a hint of iodine aromas. Suggestions

Storage: Keep the bottles upright or lying down in a cool cellar (8 to 12°C, 46 to 54°F ). The fact that there is no deposit makes the Cuvée Colette capable of being kept many years if conditions are good.
Service: Aperitif, or to accompany seafood, sushi, desserts made with brisk fruits, brioche. Less