This traditional, unpasteurized Cidre Bouché is produced by the Huet family on their 17th century farm using the time-honored methods of Normandy, France. Fermented for four months to reach ideal dryness before being bottled. The second fermentation occurs naturally in the bottle. A dry cider with surprising complexity and notes of green apple skin and ripe apples.  A hint of citrus tanginess on the finish. Full bodied with loads of personality. Pair it with just about anything - hearty meals, vegetarian meals, seafood, cheese, or charcuterie. 

Apple Varieties
Bedan, Binet Rouge, Bisquet, Fréquin Rouge, Saint Martin, Rambault, Moulin à Vent, and Mettais, among others, are used in its production.

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