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Cider and Calvados producersNORMANDY SERVED UP IN A BOTTLE

Cider and Calvados producers

The tipple of ancient peoples, it was called “chekar” in Hebrew, “sikera” in Greek and then “sicera” in Latin, which meant “intoxicating drink”. Whatever its origin, this “apple wine” made from fermented apple juice became “sidre” and then cider during the first millennium. The conditions in Normandy are ideal for apple growing – just the right soil, just the right climate. Numerous cideries and distilleries are dotted around our countryside. From late April to early May, when the apple trees are in bloom, Normandy is a real picture postcard.

NORMANDY SERVED UP IN A BOTTLE

Cider, the traditional drink of Normandy

Cider apples, which are very different from dessert apples, are small and rich in tannins, which give ‘body’ to the drink. They are picked by variety from the end of September to mid-December, then assembled, sorted and washed to ensure that only healthy and clean fruit is kept. The apples are then crushed and slowly pressed. The juice is then put into vats for fermentation. A minimum of six weeks of fermentation is necessary before bottling. To perfect the aromatic balance, different vintages can then be blended.

Calvados

The recipe is simple: fruit, wood, time and creativity! Made from fruit, either apples or apples and pears depending on the AOC (controlled designation of origin) product being made, Calvados production begins in the orchard with the harvest period from the end of September to mid-December. Cider is transformed into Calvados by distillation. This process consists of separating alcohol from water. When it leaves the still, the cider brandy is colourless and incredibly floral and fruity.  To be sold as AOC Calvados, the brandy then has to be aged in oak casks for a minimum two to three years. During this maturation period, the interaction of the brandy with the wood will give the Calvados its amber colour, which becomes deeper the longer it is aged for, its flavours and its finesse.

Pommeau de Normandie

This most Norman of aperitifs earned its stripes with AOC recognition in 1991. Anchored in the greatest respect for Norman tradition, Pommeau is born from mixing the fruitiest cider apples with Calvados. This “mutage” process is typical of the region’s production areas, a symbol of Norman know-how.

The tipple of ancient peoples, it was called “chekar” in Hebrew, “sikera” in Greek and then “sicera” in Latin, which meant “intoxicating drink”. Whatever its origin, this “apple wine” made from fermented apple juice became “sidre” and then cider during the first millennium. The conditions in Normandy are ideal for apple growing – just the right soil, just the right climate. Numerous cideries and distilleries are dotted around our countryside. From late April to early May, when the apple trees are in bloom, Normandy is a real picture postcard.

The Cider Cellars Route

Map of the Cider Cellars Route

With more than 30 cideries and distilleries as well as 13 cheese dairies to visit, follow the Cider Cellars Route and discover the authenticity of our terroir! Savour the different flavours and aromas! Meet the producers as they share the secrets of their know-how! Take the time to see where local delicacies are made and sample the produce before stocking up at the on-site shops, markets or local grocery stores.

Enjoy!

  • Route Des Caves Authentic Normandy Shutterstock 1203034066 LRoute Des Caves Authentic Normandy Shutterstock 1203034066 LRoute Des Caves Authentic Normandy Shutterstock 1203034066 L
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Authentic Normandy Tourisme

Office de tourisme de Lisieux Normandie

11 rue d’Alençon

14100 Lisieux


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