Cave de la Loterie

Village:
Clecy
Appellation:
Cidre de Normandie
Grower:
Regis Aubry
Website:
https://cavedelaloterie.fr/

The Aubry family has farmed in the “lieu dit” La Loterie since 1936. It is located in the “Suisse Normande” so named for its hilly terrain. Maybe after enough Calvados they look like the alps. Until 1997 the farm’s activity centered around cows, but Regis decided then to leave that behind in favor of planting an orchard with 16 hectares of apple trees and 4 hectares of pear trees. Regis built his ciderie a year later in 1998 and installed excellent modern equipment with which he could carry out his quality work. Cave de la Loterie is a certified organic farm and Regis grows 30 varieties of apples falling into the categories of bitter, bittersweet, sweet and tart.

Cidre Bouché Fermier Extra Brut

This cider is blended from a predominance of sweet and bittersweet varieties. The apples are harvested from the end of September to mid-December once they have fallen to the ground. The fermentation occurs from indigenous yeasts and takes up to 5 months to have an Extra-Brut. After the cider is racked and filtered, it is bottled. It finishes its fermentation naturally in the bottle over the course of two to three months while stored in a temperature controlled room.

News

Cider Tasting October 24th * Pat's Pastured Dinner *
November will be Austrian Food & Wine Celebration
month at Chez Pascal!
dazzling leaves, pumpkins, cider, autumn is here
We have many wonderful events coming up that will pair nicely with this stunner of season!
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Cider Tasting during Wurst Lunch
Saturday, October 24th
No other fruit unites the fine qualities of all fruits as does the apple. For one thing, its skin is so clean when you touch it that instead of staining the hands it perfumes them. Its taste is sweet and it is extremely delightful both to smell and to look at.
Thus by charming all the senses at once,
it deserves the praise that it receives. ~ Plutarch
Cider making is a centuries long tradition in Northwest France. Each cider producing area has developed
a regional style using local varieties.
Join us this Saturday afternoon during Wurst Kitchen Lunch from 11:30 - 2:30, try a flight of 3 different ciders
or enjoy a glass or two!
Perfectly refreshing and a well suited libation for all things Wurst!
Leigh from Wine Traditions, an importer of fantastic small artisanal cider makers, will be here to discuss the beauty of these ciders.
The Line Up:
La Maison Ferre, Cidre Brut, La Cave de Gabriel, Perche Normandy
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Cave de La Loterie, Cidre Extra-Brut, Suisse Normande, Normandy
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Le Val de la Chevre, Cidre Brut, Ille et Vilaine, Brittany
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Plus a perfect time to taste and plan for the Season! Ciders are available for retail purchase at the lovely Campus Fine Wines!
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Region: Normandie / Bretagne

The list of apple varieties grown in France is daunting with over 600 varieties having been identified. Over the centuries, apple varieties have been cultivated locally, so that from one small area of Normandy or Brittany to the next, the varieties of apples will change and thus so will the expressions of the ciders. The varieties are categorized by flavor type: tart, bitter, sweet, tart-sweet and bitter-sweet. Each cider producing area has developed a regional style based on their particular blend of flavor types and using the local varieties within each category...

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In the last couple of years Barbara and I have been attracted to wines with lower and lower alcohol levels and French ciders at 4% to 5.5% certainly meet that criterion. More importantly, though, the ciders that we have chosen achieve the difficult balance of our favorite wines, which is the combination of lightness and intensity.

All industrial and most independent cider producers have abandoned traditional methods of cider production and prefer to use selected yeasts for fermentation, pasteurization to end the primary fermentation and gasification instead of a natural secondary fermentation.

Happily, there is still a group of cider producers who want to make cider following the traditions of natural yeasts and without using either pasteurization or gasification. These are the producers that are passionately resisting the sterility of modernization and who merit our support.