In the old days, the preparation of the perry (fermented pear
juice) or pommé (cider) was not so different from the today’s
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.
is in the fourteenth century that Cider became the usual drink
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).
Certification Orthodox Union
Grand Ordre du Trou Normand
Auberge de la Sélune
Manche Location Vacances
L'abus d'alcool est dangereux
pour la santé. A consommer avec modération
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