Known more as a cutting-edge cider maker, Eric Bordelet was a top sommelier at Arpege in Paris, before returning home to Normandy in 1992 to take over the family business. He biodynamically grows more than 20 apple varieties and 15 pear varieties

Production Overview: Manual harvesting from September to December. Fruit is coarsely crushed and gently pressed with settling and racking of the juice. Fermentation using traditional and natural ‘methode ancestrale’ (using only the fruits natural sugars) in vats and bottled retaining natural balance of sugar and acidity with additions of sulphites (mineral and solution) between 50-80 mg depending on cuvee and vintage. These are naturally gently sparkling in order to retain the original quality of each fruit.

Orchards: Mostly estate fruit with Poire Granit coming from very old trees scattered throughout the region. 30 varieties of apples, 20 varieties of pears and 8 varieties of Cormes.