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Then the limpid juice is extracted and sent in the alcoholic fermentation tank where it stays for several weeks.
Picture: Apples used for the production of the Cidre Bouche Brut Etienne Dupont.
At the end of this slow fermentation, the residual sugar is 30g/litre. The cider is bottled for the froth development and the fermentation will carry on in the bottle. The natural carbonic gas, freed up and shut up by the cork, will lead to the cider's natural effervescence. The yeast will form a deposit which contributes to the aroma development.
The cider, which is keeping in standing upright and in good conditions (less than 15ºC temperature), will improve. The froth will get thinner and the cider more fleshy.
Le Domaine Dupont has Cider of Pays d'Auge which is strong and well balanced. Its colour is intense : orange yellow and amber. Its froth is delicate, white and persistent. The nose is intense and complex. It depends in its age but this cider delivers primary fruits aromas (apples, citrus fruits), vegetal aromas (undergrowth, pine, lime tree) or animal aromas (butter, leather), and finally strong aromas (wood, fire, cocoa). The mouth is round and pleasant with a hint of bitterness. The effervescence is strong enough to bring a fresh sensation.
"It's golden and, being unpasteurized and unfiltered, cloudy. In my mouth, it transforms into apples and plums, swimming in a thin, effervescent and deliciously yeasty liquid"
- New York Times Nov. 2000
