Cidrerie du Golfe ‘Gueule de Bois’ Cider
Location: France, Brittany
Winemaker: Marc Abel
Winemaking: Unique for its incorporation of a solera-like method of fermentation. Several generations of apples and yeast marry together to create a cider of exceptionally rare complexity.
From the Importer Super Glou: After working in Paris for twenty years as a photographer for the likes of Libé, Le Monde, Cartier, Kenzo and Hermès, Marc Abel shifted his focus to farmhouse beverages at the turn of the twenty-first century. It was through a chance encounter with natural wine via Patrick Desplats (Pat) and Sébastien Dervieux (Babass) in 1998 that he was initiated into the magical world of spontaneous fermentation.
The following year, Marc left Paris to relocate his family to Bretagne for fresh air and an escape from the city. He continued to work as a photographer until 2010, all the while searching for a job that would allow him to get his hands in the dirt. In 2011, he happened upon an abandoned cidery four kilometers from his house and took it as a sign. With the help of his friend François, Marc plunged headfirst into cider making.
At the time, natural cider—nothing added, nothing removed—did not really exist. They quickly discovered a thirsty clientele, first locally and then internationally, through their embrace of natural wine’s philosophy and practices.
In 2020, François decided to begin a new chapter of life, and Marc welcomed Max, a former roofer and zinc worker (also looking to be closer to nature) into the fold. Now, the adventure continues with Marc and Max at the helm.
Location: France, Brittany
Winemaker: Marc Abel
Winemaking: Unique for its incorporation of a solera-like method of fermentation. Several generations of apples and yeast marry together to create a cider of exceptionally rare complexity.
From the Importer Super Glou: After working in Paris for twenty years as a photographer for the likes of Libé, Le Monde, Cartier, Kenzo and Hermès, Marc Abel shifted his focus to farmhouse beverages at the turn of the twenty-first century. It was through a chance encounter with natural wine via Patrick Desplats (Pat) and Sébastien Dervieux (Babass) in 1998 that he was initiated into the magical world of spontaneous fermentation.
The following year, Marc left Paris to relocate his family to Bretagne for fresh air and an escape from the city. He continued to work as a photographer until 2010, all the while searching for a job that would allow him to get his hands in the dirt. In 2011, he happened upon an abandoned cidery four kilometers from his house and took it as a sign. With the help of his friend François, Marc plunged headfirst into cider making.
At the time, natural cider—nothing added, nothing removed—did not really exist. They quickly discovered a thirsty clientele, first locally and then internationally, through their embrace of natural wine’s philosophy and practices.
In 2020, François decided to begin a new chapter of life, and Marc welcomed Max, a former roofer and zinc worker (also looking to be closer to nature) into the fold. Now, the adventure continues with Marc and Max at the helm.
Location: France, Brittany
Winemaker: Marc Abel
Winemaking: Unique for its incorporation of a solera-like method of fermentation. Several generations of apples and yeast marry together to create a cider of exceptionally rare complexity.
From the Importer Super Glou: After working in Paris for twenty years as a photographer for the likes of Libé, Le Monde, Cartier, Kenzo and Hermès, Marc Abel shifted his focus to farmhouse beverages at the turn of the twenty-first century. It was through a chance encounter with natural wine via Patrick Desplats (Pat) and Sébastien Dervieux (Babass) in 1998 that he was initiated into the magical world of spontaneous fermentation.
The following year, Marc left Paris to relocate his family to Bretagne for fresh air and an escape from the city. He continued to work as a photographer until 2010, all the while searching for a job that would allow him to get his hands in the dirt. In 2011, he happened upon an abandoned cidery four kilometers from his house and took it as a sign. With the help of his friend François, Marc plunged headfirst into cider making.
At the time, natural cider—nothing added, nothing removed—did not really exist. They quickly discovered a thirsty clientele, first locally and then internationally, through their embrace of natural wine’s philosophy and practices.
In 2020, François decided to begin a new chapter of life, and Marc welcomed Max, a former roofer and zinc worker (also looking to be closer to nature) into the fold. Now, the adventure continues with Marc and Max at the helm.