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In the old days, the preparation of the perry (fermented pear juice) or pommé (cider) was not so different from the today’s production.


PALLADIUS who lived, as many people pretended, around the fifth century, writes in his treatise “De re rustica” :
“Vinum de piris fit, si contusa et sacco rarissimo conditae ponderibus comprimantur aut preto”.
In order to make a wine from pear juice, crush the pears, put them in a bag with tight meshes and press strongly with an heavy weight or with a press.

It is in the fourteenth century that Cider became the usual drink in Normandy.
It is also at that time that the trade of cider became a source of welfare for the population and later on, a source of wealth for the Norman agriculture.

 

Domaine du Coquerel is still producing its Calvados in respect of the Norman tradition but with the technology of today.
The apples are washed and gravitationally floated to an elevator which takes them to a grating machine where they are turned into pulp. The pulp is conveyed to a press, spread out between two perforated sheets of metal and driven through two high-pressure rollers. The apple-juice thus produced is called the must.
The apple juice is left to ferment naturally over several months as the sugar gradually turns into alcohol. It becomes cider.
It is only after this fermentation process that this cider can be distilled to produce “eau de vie de cidre” (apple brandy).

 



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