Our traditional cider production

Apples are harvested from 40-ha orchards on the Odet’s right bank where the climate is mild and sunny. They are essentially local sweet and bittersweet varieties named Dous Moen, Marie Ménard, Kermerrien, Fero Briz and Avalou Belein.

Picked up when ripe, then hand-sorted and cleaned, the apples are mashed and pressed in our “cidrerie”.

The pure juice is then put into vats where it clarifies and slowly ferments until being bottled.

To savour our ciders

• Cidre brut of the Odet valley :
(5% alcohol)
A well-structured dry cider to be tasted fresh, with pancakes of course but also all throughout meals from aperitif, with a drop of blackcurrant syrup, to cheese dishes.
• Fouesnant cider :
(around 5% alcohol)
An half-dry cider with a round and slighly bitter flavour.