Maison Ferré ‘La Cave du Gabriel’ Cidre Brut NV
Location: France, Normandy
Winemaker: Gregoire Ferré
Fruit: About 7 varieties with 80% of bitter and sweet apples, and 20% of tart apples
Winemaking: The apples are harvested between September and mid-December only after they have fallen to the ground. Until buying a modern press in 2023, Gregoire used only an old wooden press built in 1954 that was designed to be mobile so that it would make the rounds from farm to farm during and after harvest time. It extracts only 50% of the possible juice and takes two hours to clean in between pressings, so it is not practical, but Gregoire will continue to use it alongside the modern press as the results justify the pain. The cider is produced with traditional methods. The fermentation occurs from indigenous yeast and the must is not pasteurized. The secondary fermentation is in the bottle with the addition of yeast (as in Champagne). It finishes its fermentation in bottle over the course of at least 3 months.
From the Importer Wine Traditions: In 2009 Gregoire Ferré left his family farm and crossed the Huisne valley in the Perche region of Normandy to purchase his own 60-hectare farm. At the time, the farm had 20 hectares of apple and pear orchards, and 40 hectares of grains and pastureland. The previous owner produced calvados but not cider. Gregoire built upon the small stock of calvados and began producing cider in 2010. Today, Gregoire has approximately 40 hectares of apples with 30 different varieties and 10 hectares of pears. He produces apple juice, cider, Pommeau and Calvados from apples and Poiré from pears. Gregoire always farmed without chemicals and in 2021 the farm was certified organic.
Location: France, Normandy
Winemaker: Gregoire Ferré
Fruit: About 7 varieties with 80% of bitter and sweet apples, and 20% of tart apples
Winemaking: The apples are harvested between September and mid-December only after they have fallen to the ground. Until buying a modern press in 2023, Gregoire used only an old wooden press built in 1954 that was designed to be mobile so that it would make the rounds from farm to farm during and after harvest time. It extracts only 50% of the possible juice and takes two hours to clean in between pressings, so it is not practical, but Gregoire will continue to use it alongside the modern press as the results justify the pain. The cider is produced with traditional methods. The fermentation occurs from indigenous yeast and the must is not pasteurized. The secondary fermentation is in the bottle with the addition of yeast (as in Champagne). It finishes its fermentation in bottle over the course of at least 3 months.
From the Importer Wine Traditions: In 2009 Gregoire Ferré left his family farm and crossed the Huisne valley in the Perche region of Normandy to purchase his own 60-hectare farm. At the time, the farm had 20 hectares of apple and pear orchards, and 40 hectares of grains and pastureland. The previous owner produced calvados but not cider. Gregoire built upon the small stock of calvados and began producing cider in 2010. Today, Gregoire has approximately 40 hectares of apples with 30 different varieties and 10 hectares of pears. He produces apple juice, cider, Pommeau and Calvados from apples and Poiré from pears. Gregoire always farmed without chemicals and in 2021 the farm was certified organic.
Location: France, Normandy
Winemaker: Gregoire Ferré
Fruit: About 7 varieties with 80% of bitter and sweet apples, and 20% of tart apples
Winemaking: The apples are harvested between September and mid-December only after they have fallen to the ground. Until buying a modern press in 2023, Gregoire used only an old wooden press built in 1954 that was designed to be mobile so that it would make the rounds from farm to farm during and after harvest time. It extracts only 50% of the possible juice and takes two hours to clean in between pressings, so it is not practical, but Gregoire will continue to use it alongside the modern press as the results justify the pain. The cider is produced with traditional methods. The fermentation occurs from indigenous yeast and the must is not pasteurized. The secondary fermentation is in the bottle with the addition of yeast (as in Champagne). It finishes its fermentation in bottle over the course of at least 3 months.
From the Importer Wine Traditions: In 2009 Gregoire Ferré left his family farm and crossed the Huisne valley in the Perche region of Normandy to purchase his own 60-hectare farm. At the time, the farm had 20 hectares of apple and pear orchards, and 40 hectares of grains and pastureland. The previous owner produced calvados but not cider. Gregoire built upon the small stock of calvados and began producing cider in 2010. Today, Gregoire has approximately 40 hectares of apples with 30 different varieties and 10 hectares of pears. He produces apple juice, cider, Pommeau and Calvados from apples and Poiré from pears. Gregoire always farmed without chemicals and in 2021 the farm was certified organic.