Methods and Techniques We Use
Crafting our ciders is an art form, relying on traditional methods and cutting-edge techniques to deliver the finest quality. Here's a glimpse into our process:
- Our ciders are 'pur jus,' meaning they are made from 100% fermented apple juice and never from concentrate. We bottle only what we harvest each year.
- At Maison Hérout, we employ the "ancestral method" for all our AOP Cotentin vintages, allowing natural foam to develop in the bottle without the addition of gas, in strict adherence to appellation guidelines.
- Over 25 years of dedicated work has seen us adapt techniques used in cognac production, ensuring that our cellar practices match the elegance and expressiveness of the finest wines.
- Manual sorting of apples and collaboration with an oenologist are rare practices in cider making but are essential to creating the best possible cider, prioritizing the apple's quality and terroir.
- Before pressing, apples are carefully washed and sorted on a sorting table, with any damaged or rotting fruit discarded. This step, while now common in cider making, remains exceptionally rare for ciders destined for calvados production.
- Specially modified membrane presses, typically used in winemaking, are employed to gently and uniformly extract juice from the grated apples. This process ensures that the skin and pulp release all the aromatic potential of the apples.
- Ripe autumn apples, crushed gently with their skins intact, undergo maceration to intensify their flavor and provide structure to the cider. The pulp is then pressed and clarified using the ancient technique of keeving.
- After a slow, wild yeast fermentation, our Maître de Chai expertly blends the ciders to create the final cuvée. The result is pure, natural pur jus cider that tastes of the apples from which it originates.