Mesh & Bone Pamplemousse

INGREDIENT LIST:
Fermented apple juice, pink grapefruit juice from concentrate,
grapefruit aroma, sulfites, ascorbic acid, natural color, carbon dioxide

Apple varieties: Avrolles and Guillevic

The growing of cider apples and the production of cidre in France is strictly regulated. Almost all orchards for the production of cidre in France are in the Normandy and Brittany regions of northwestern part of the country. Cidre is usually sparkling and is produced through natural fermentation with no yeast or sugar added.

MANUFACTURING PROCESS

Apples are picked for cidre production from October through December, and sorted by variety and certification from among 220 growers. The fruit is washed, crushed, and allowed to macerate for 1 hour in stainless steel tanks, which extracts maximum flavor and natural color from the fruit’s skin.The macerated fruit is then run through a hydraulic press for 1.5 hours, after which natural grapefruit flavor and aroma is added.

The pressed juice is collected and put into stainless steel tanks to clarify for between 2 and 6 days, then naturally fermented for between 2 weeks and 3 months, depending on type of cidre. No extra yeast or sugar is ever added. When our cidre has reached the desired taste profile, it is filtered to remove residual yeast, blended, and bottled immediately, at an ABV of 2.5%. The cidre is then ready for labeling and shipping.

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