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Eric Bordelet

In 1992, Eric Bordelet, previously sommelier at Arpege in Paris, took over the production of this family property in Normandy with the belief that cider and perry should be produced like wine. He grows more than 20 varieties of apple and 15 varieties of pear on his 24ha estate. Connoisseurs admire his entirely artisan style of working. He works entirely organically with biodynamic viticulture, harvests manually and favours natural fermentation in the bottle with a minimum of added sulphites. The property is situated on schiste, sedimentary rock dating back to the Précambrian era. These are ciders quite unlike any other - clean, fruity yet complex, minerally and utterly moreish.