The cider house processes fruit from local orchards, i.e. apples, pears and quinces of old varieties grown on high vines and untreated. The high altitude soil, with its cool climate & diversity of soils, allows for the expression of beautiful nuances
Description
Cidrerie du Vulcain Cidre Trois Pepins 2020
Pale gold. Possibly the most famous cider from Jacques Perritaz.
Springy, fresh and crunchy notes combined with an invigorating acidity, it's a bit like the hallmark of Jacques ciders! Golden hue. Aromas of ripe apples and orchard blossoms. Medium-dry palate with apple, pear, and a subtle herbal complexity.
Only the best, undamaged fruit is mashed, pressed and coarsely filtered. During the fermentation stage, the must is poured into the sparkling wine bottles and corked. The fermentation produces carbonic acid and a little more alcohol, but the cider remains at around 5% vol and a slight residual sweetness. As a rule, they are not disgorged, hence the slight lees. This process is called Pétillant Naturel.
They are available in different cuvées according to the varieties available and are always "pure juice", fermented using indigenous yeasts, coarsely filtered and, depending on the cuvée, with little or no sulphur added at the end.
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!