Pierre Huet's Cidre bouché is made using traditional methods: harvesting of ripe apples / washing and sorting of the fruit / crushing of the fruit / pressing of the pulp / clarification of the must / slow alcoholic fermentation in vats (1 to 4 months, depending on the must) / bottling.
Colour: amber-orange Appearance: clear and gaseous Smell: aromatic
Pairing: The Cidre Bouché Brut, which has been fermented for about 4 months, has lost some of its slightly sweet maltiness and has therefore become thirstier. It is usually drunk as an aperitif, plain or as a Norman kir, and accompanies dishes (cold meats, grilled red meats, galettes, etc.).