From Normandy, the land of apples and butter, Simon Lemarié produces ciders and spirits made with apples from his organically farmed family orchards. The farm consists of 4 hectares of 30 year old trees and 8 hectares planted in 2015. The apples cultivated for his ciders are all local heirloom varieties, such as the ancient Fréquin rouge, Douce Coët, and Judor. The fruit selection is rigorous, and the apples are pressed slowly at low pressure. Fermentations are all natural, allowing for full varietal and terroir expression.
Each bottle of cider is laid down for at least 4 months to allow the progressive development of a fine and unique effervescence as the ciders are neither pasteurized nor artificially carbonated. Both refreshing and complex, these gastronomic ciders are perfect as an aperitif and at the table with a wide range of cuisines.
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