Ribaude Cidre Dry

Ribaude’s Organic Dry Cider is made from 30 apple varieties collected in two separate harvests — one in October, one in November. The apples are washed, crushed, and fermented with ambient yeasts. The fermentation takes two months, and reaches an alcohol of between 3 and 5%.

The nose is floral and earthy, with notes of dried fruit and dried roses or daisies. The mouth is very dry, with a hint of tannin, relatively low acid, and a faint tartness — notes of black tea, leaves, baked apples, allspice, straw and almonds.  Serve this with another Norman delicacy: carefully ripened Camembert.