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. They were dotted around the countryside or in small orchards which were owned by people who had no interest in harvesting the magnificent fruit. His fascination with these trees led to the creation of his small cider production in the Gruyere region in 2000.
Jacques Perritaz works totally naturally and with only foraged fruit from these rare trees. Some of them are over 200 years old. He uses wild yeasts for fermentation. Hoesn’t fine or filter 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. They are an amazing accompaniment to the fine cheeses of his home region or Charcuterie, Pates and Hams.