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Vinification: Direct press then slow fermentation and aging in barrel
indigenous yeast fermentation
then travelled around the French Alps for a few years
in a short span of years
Grapes: 40% Caíño Longo
Bordelet "Brut Tendre" Region_Yamagata Vinification: Direct press then slowA sommelier by training, in 1992 Eric took over his family's estate and orchards. His goal was to revolutionize the cider industry and bring it into restaurants, high end retail and export markets. A close friend of his, Didier Dagueneau, the icon wine maker in Pouilly sur Loire encouraged him down the path of producing ciders from apples and pears that are like no others. Ciders that make one draw comparisons to fine vintage wine. The core of
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