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Cidrerie du Vulcain

Jacques Perritaz was a biologist for the Swiss government when he decided he wanted to swap his pen for some pruning sheers and become a wine maker. Whilst working for several producers in his native Switzerland, he started noticing old abandoned apple trees dotted around the countryside or in clusters of small orchards which were owned by people who had no interest in harvesting the magnificent fruit they produced. His fascination with these trees led to the creation of his small cider production in the Gruyere region in the year 2000. Jacques works totally naturally and with only foraged fruit from these rare trees some of which are over 200 years old. He uses wild yeasts for fermentation, doesn't fine the cider in any way or ever carbonate them. The ciders are stunning in quality, depth of flavour, texture and complexity. They will age like fine wine and are amazing accompaniment to the fine cheeses of home region or Charcuterie, Pates and Hams.