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CIDERS
– DISCOVERY –
in Normandy. Established in 1932, it houses a superb
18th century farmhouse. In this enchanting setting, the
company honours its native Normandy with full-flavoured
ciders. “Our ciders are made from apples harvested less
than 60 kilometres from the farm”, explains sales manager
Vanessa Sagot. “We select the most aromatic varieties and
only press apples of excellent quality. The Guillaume,
Odon and Edouard labels are defined by controlled
fermentation using exogenous yeast customarily used
for wine, which develops specific aroma and flavour
characteristics. These are exceptional ciders, which we
rated 93, 92 and 90/100 respectively.
CIDRERIE KERISAC:
THE FAMOUS CENTENARIAN
In the Guillet family, expertise and tradition are passed
down through the generations. In 1920, Jean-Edmond
Guillet founded a company focused on producing cider
– his ambition was to spread traditional Breton knowhow
outside his regional boundaries. A century later,
Laurent Guillet, his great-grandson, is the sales director
of a company with a staff of 40 which has a made a
pledge to protecting the soils and orchards. “Our ciders
show hallmark fine bubbles, freshness and tannins”, he
explains. “Our blends are produced from typically Breton
apples”. Cellar master Marion Dubarry makes fresh,
complex ciders. The dry, sweet and traditional dry Cuvée
spéciale stems from a unique production process with
lengthy maturation in tanks that harks back to the roots of
traditional cider making.
Sébastien Malherbe and Margaux Desheulles tasting cider at the
Bayeux cider works
LES CELLIERS ASSOCIÉS: EXPORT FOCUS
This cider co-operative is one of the key industry players.
In 1953, 12 apple producers from the Val de Rance
area combined their production and marketing resources
driven by a passion for excellence. On 5 hectares of
land along the banks of the Rance, Les Celliers Associés
boasts 355 member producers and 115 employees. This
environmentally-friendly cider cooperative is France’s first
to be certified High Environmental Value. Its generous,
well-structured Val de Rance ciders feature on the menus of
many restaurants and across 50 countries. There is a valid
explanation for its export success: “Our ciders are defined
Marion Dubarry, the cellar master at Kerisac tasting
the newly fermenting juices
WINTER 2021 GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE 59