Passion de France

Normandie

 

Calvados wine country

Pommel of Normandy

 

Traditionally, in western France, the juice of cider apples (or must) most were mixed with fruity eau-de-vie to keep their cider flavors throughout the year.
This is called "fortification", practiced in secret family farms and whose expertise was jealously guarded for centuries, gave birth to the knob, regional aperitif.

 

Cider and Perry

The "sydre" was introduced in the sixth century, from Biscay in Normandy Dieppe browsers. These are indeed the Basque sailors, where they manufactured cider (or sagarnoa sagardoa Basque, literally apple wine) since ancient times, which made him discover the Norman sailors. From 1189, appears in the Labourd the first written rules of apple orchards, followed by other documents, royal orders and decrees of Navarre (Basque province principal) on apples and cider.

 

 



Le Pommeau

Traditionally, in western France, the juice of cider apples (or must) most were mixed with fruity eau-de-vie to keep their cider flavors throughout the year.

This is called "fortification", practiced in secret family farms and whose expertise was jealously guarded for centuries, gave birth to the knob, regional aperitif.
 
In the 70s, many producers adopt a method of developing and producing decide knob Normandy. However, it is not for sale because it has no legal existence. This is obtaining a waiver in 1981 which will allow its commercialization.
 
The following year was created the National Interprofessional Association of Producers knob (ANIPP). To date, 15 farmers produce 12,000 bottles. Two years later, 150,000 bottles will be sold.
 
In 1986, the production conditions of the knob Normandy are defined by decree and he gets his AOC April 10, 1991. A bottle Knob union is created, identifiable by its specific logo engraving, and still used by many professionals.
 
The knob Normandy mobilizes over a hundred producers, big houses as small producers. In 2005, a total of
775 000 bottles are marketed by some fifty of them.
 

The development

 
From October to late November, cider apples are picked up and stored away from moisture. Mature fruits are pressed to obtain the must yield maximum pressing of 750 liters per tonne of fruit mash.
Until February 15 of the year following the beginning of the harvest, the knob of Normandy or Brittany is developed by mutage wort with water or Calvados brandy cider Britain controlled designation of origin reared for at least one year in oak barrels after distillation and containing at least 65% vol ..
The fortification is made only once in the proportions of about three quarters of wort for 1/4 of eau-de-vie. It should mix the two components during the first few weeks.
The actual alcoholic strength must be between 16% and 18% during the presentation of the analytical and organoleptic tests.

Aging

The knob must undergo a minimum of 14 months aging in oak barrels before being presented INAO tasting fee for a certificate of registration entitling marketing.
It must have a balance between bitter and sweet, color and taste characteristics of each appellation.
 
Pommeau of Normandy or Brittany can not get its accreditation after a conservation bottle minimum of thirty days.


 

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