Eric Bordelet's newest creation is going to be a big hit. This fresh, off-dry (but closer to dry) apple cider from his younger trees is fermented in a fresher style than his bottled ciders...
In 1992, Eric Bordelet, previously sommelier at Arpege Alain Passard’s Restaurant in Paris took over the production of his family property in Normandy. Believing that cider and poire’ should be produced like wine he grows more than 20 varieties of apples and 15 varieties of pear.