Fouesnant Cider is the heir to authentic know-how and a long family tradition. Made from orchards located in Pays Fousnantais, this cider is a blend of old varieties and harvested by hand. The apples are sorted manually and the pressing is done when the fruits are fully ripe, from the end of September to December. The fermentation of this cider is slow and it ends with natural fermentation in the bottle for about 2 and a half months, which gives it a fine and digestible bubble
Recognised for its bitterness, roundness and persistent aromas of fresh apple, fresh butter and hazelnut.
Made from 100% Apple juice fermented.
We recommend drinking the Fouenant Cider as an aperitif.
Located in Brittany, all the Manoir du Kinkiz ciders are made using traditional methods: Apples are harvested by hands and from the Manoir's orchard. They are 100% pure juice like all French ciders or Perry must be by law and no addition of anything but sulphite under strict conditions is permitted. This is very important to bear in mind when in most countries of the world ciders can have up to 45% water added, with sugar, aromatics synthetic or natural, sugar, alcohol, preservatives etc.
Manoir du Kinkiz is famous for its Cidre de Cornouailles, one of the most recent “AOC” Appellation d’ Origine Controllée” where the cider is intense, orange in colour, and very bitter/sweet. Some of these characteristics attached to the region of French Cornwall (Cornouailles) are found also in its other ciders in a lesser degree.