Breton Cider Granit, Cidrerie du Léguer
Cedric is what we decided to call an 'apple-winemaker'. He applies winemaking techniques to organically grown local varieties of apple to produce gastronomic ciders - i.e. cider to slowly enjoy and pair with food.
Located in Lannion, along the estuary of the Léguer river by a small fishermen port, the cidrerie is all managed by hand. Most of the orchards are by the sea, farmed organically, which give the fruit very intense flavours and distinct acidity. 6ha are hand-harvested by Cedric.
The focus is parcel selections and the right blend of varieties, which include:
Bitter: Marie Ménard, Jeanne Renard
Bitter-sweet : Fréquin Rouge, Belle fille de la Manche, Kermerrien, Frijelach’, Peau de Chien
Sweet : Bedan, Dous Moën, Douce Coët Lignée
Sharp : Judor, Locart Vert, Rouget de Dol, Petit Jaune
All ciders are Brut or Extra Brut, i.e. as little residual sugar as possible.
Producer Cidrerie du Léguer
Viticulture & Winemaking Harvests of each orchard three times between October and December, with the apples left to further ripen before pressed 3 to 4 weeks later. The slow fermentation process, with the 1st fermentation in the cuvée for 5 months before bottling in spring, followed by a 2nd fermentation in the bottle for 3 months. No additions of any sulphites.
Apples Varieties 15% bitter, 50% bitter-sweet, 20% sweet, 15% sharp
Region Lannion, Brittany
Tasting Notes Brut. Round, generous, fruity, subtle tannins. Not bitter at all, a thirst quencher with body and shoulders.