Mesh & Bone Cidre
Pomme & Poire

INGREDIENT LIST:
Fermented apple juice, fermented pear juice, natural pear flavor.
Pear varieties: Plant de Blanc, Antricotin, and Fausset, among others
Apples varieties: Avrolles and Guillevic

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

MANUFACTURING PROCESS

Apples and pears are picked for cidre production from October through December, and sorted by variety and certification (GIP, BIO) from among 220 growers. Apple and pears are processed similarly but separately and blended after fermentation and filtering.

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 fruits’ skins.The macerated fruit is then run through a hydraulic press for 1.5 hours.

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/sensory 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.