Pays d'Auge Cider PDO
PDO Pays d'Auge cider is made from apples and nothing else! This beverage is packed with unique aromas. This particular type of cider is made using a natural fermentation method from a blend of apple varieties harvested from orchards throughout Pays d'Auge.
What you need to know
The use of natural fermentation is a distinguishing feature of PDO Pays d'Auge cider. The bubbles inside the cider are caused by the natural fermentation of apple must. In other words, the beverage is not pasteurized or carbonated; zero carbonation has been added. The varieties of apples used to make the cider feature an intense fragrance and offer a range of flavors.
In the case of PDO Pays d'Auge cider, most of the apples that are used are bitter or bitter-sweet (70%). The combination of sweet and tangy varieties gives the cider the freshness it needs to have a well-balanced flavor.
Cider production dates back to ancient times. Evidence of a drink made from fermented apple juice can be found in every region with a warm climate along the Atlantic seaboard, from Spain (Asturias, Cantabria, and Basque Country) to France (Brittany and Normandy). Cider production in Normandy was first mentioned during the 11th century, when apple farming became more widespread under the influence of the clergy. Norman sailors drank the beverage, which is high in vitamin C, on their ships to prevent scurvy.
Rich in tannins, vitamin C (18% RDA), potassium, and iron.
How to use
Store in a cool place (8 to 12 °C), protected from light, for a maximum of 1 to 2 years.
Chill the bottle for at least three hours before opening. Remove the bottle from the refrigerator. Remove the cap protection and pull it gently under the pressure of the gas contained in the bottle. Drink chilled (at 8 °C), taking care not to shake the bottle, in a tulip or balloon glass, with the stem inclined towards the neck of the bottle.
Savory: Normandy cheeses (Camembert, Pont-l'Evêque), poultry, veal, and pork.
Sweet: apple pastries.