ANNEX

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘CIDRE DE NORMANDIE’/‘CIDRE NORMAND’

EU No: PGI-FR-00089-AM01 — 4.1.2017

PDO ( ) PGI ( X )

1. Applicant group and legitimate interest

Name: Organisme de défense et de gestion des cidres sous indication géographique protégée [Association for the protection and management of PGI ciders] Address: 123 rue Saint-Lazare 75008 Paris FRANCE Tel. +33 145222432 Fax +33 145222485 Email: contact@odgcidresigp.com

The group is an association governed by the Law of 1 July 1901. It comprises producers of cider fruits and processors, and therefore has a legitimate right to request amendments to the product specification.

2. Member State or Third Country

France

3. Heading in the product specification affected by the amendment(s)

— ☐ Name of product — ☒ Description of product — ☒ Geographical area — ☒ Proof of origin — ☒ Method of production — ☒ Link — ☒ Labelling — ☒ Other: updating of the contact details of the competent authority of the Member State and the applicant group, contact details of the inspection body, national requirements and annexes

4. Type of amendment(s)

— ☒ Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 — ☐ Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

5.1. Description of product

— The paragraph ‘“Les cidres de Normandie” are made by fermenting musts obtained from fresh “cider fruits” grown and processed in Normandy’ has been replaced by: ‘“Cidre de Normandie”/“Cidre normand” is a sparkling cider made by fermenting musts obtained from fresh cider fruits (cider apples or perry pears) grown and processed in the geographical area defined in this specification.’ This definition specifies that the cider is sparkling and may only be made from cider fruits. ‘Cidre de Normandie’ has always been made exclusively from cider fruits, due to the orchards located in the geographical area. This restriction is referred to in the paragraph on raw materials in the current specification. This clarification, which removes the ambiguity regarding the presence of other fruits, has been made in the description of the product.

— A paragraph defining the cider fruits has been added. These are cider apples or perry pears which produce a juice with a tannin (polyphenol) content of at least 0,6 g/l of the total tannic acids, native or oxidised. The current specification refers to a list of recommended varieties of fruits, which is annexed to it. This list is not exhaustive and the varieties of fruits change. The indicative list of varieties has been replaced by a definition of cider fruits, which differ from dessert fruits on account of their tannin content.

— The paragraphs concerning the presentation of the product have been deleted. This is because the packaging referred to is indicative and corresponds to the packaging most frequently used. Thus, all packaging is authorised.

— The provisions concerning the raw material have been moved to the ‘Description of the production method’ section. The final paragraph, which concerns the composition – in terms of varieties – of the orchards in Normandy, has been replaced by the following: ‘As the orchards comprise a wealth of varieties, balances can be found between the different types of varieties in the geographical area. Since, like sweet apples, bitter and bittersweet apples account for more than a third of the apples grown, and acidic and sour apples account for the rest, the cider producers can manipulate the fruits to find the most appropriate blends.’ The percentages concerning the orchards planted have thus been deleted (‘High-stem orchards in Normandy consist mostly of sweet and bittersweet varieties (44 % and 37 % respectively). 60 % of the varieties planted in the new low-stem orchards are also sweet and bittersweet’) since they concerned a certain proportion of the orchards in Normandy at a specific point in time, namely those run by the operators in the original applicant group for the PGI. While the balances have not fundamentally changed, these figures have.

— The paragraph concerning the nature and characteristics of the ingredients (drinking water, sugar, additives, preservatives, sweeteners and CO2) has been deleted, apart from the sentence concerning caramel, which has been moved to the ‘Description of the production method’ section. Caramel remains the only authorised colourant. This information has been deleted as part of an update in the light of the requirements laid down in general national and EU legislation, particularly with regard to food additives.

— The paragraphs concerning the physico-chemical and organoleptic characteristics have been restructured to provide a more polished description where there is consistency in the description of the product and repetition is avoided. Three categories remain: the main physical characteristics, the chemical characteristics and the organoleptic characteristics.

— The main physico-chemical characteristics of ‘Cidre de Normandie’/‘Cidre normand’ have been specified: it ‘is a clear or cloudy drink made by fermenting musts obtained by pressing the pulp of cider fruits, with or without added water. It has bubbles and a fine foam.’ These characteristics are identified as organoleptic characteristics in the current specification. Furthermore, the sentence ‘Quantities intended for industrial use and the production of composite products may be marketed regardless of whether they are sparkling’ has been added. This is because cider may be intended for industrial use, e.g. in vinegar making, or for producing composite products such as juices. Although this use was not explicitly referred to in the current specification, non-sparkling ‘Cidre de Normandie’ has been used consistently over time.

— As regards the chemical characteristics of ‘Cidre de Normandie’, only the three target values for the minimum total alcoholic strength by volume, the minimum total actual alcoholic strength by volume and the maximum volatile acid content have been retained. As regards the minimum total alcoholic strength by volume, only the value applicable to all types of ‘Cidre de Normandie’ – 5,0 % – has been retained; the value for cidre bouché only – 5,5 % – has been removed. The other values (maximum iron content, maximum ethanal content, maximum total sulphur dioxide content) have been deleted as they are indicated in the national legislation applicable to all ciders (Decree No 53-978 of 30 September 1953) and are therefore not specific to ‘Cidre de Normandie’.

— While the organoleptic characteristics of ‘Cidre de Normandie’ have not changed in substance, the paragraphs in question have been merged into one section for ease of reading: ‘“Cidre de Normandie”/“Cidre normand” is characterised by powerful, varied aromas dominated by fruit (apple, citrus, peach, apricot, etc.). The colour of “Cidre de Normandie”/“Cidre normand” ranges from light yellow to dark orange. Ciders that are quite intense in colour are common; in this case, the colour is due to the fact that the blend mainly contains polyphenol-rich varieties of fruits (sweet, bittersweet, etc.) that oxidise, particularly if the pulp is fermented in vats. “Cidre de Normandie” is known for its appropriate balance of bitter, acidic and sweet flavours.’ The provisions on aromas, flavours and colours take account of the fact that the ciders vary naturally according to their blend: the descriptors express the breadth of the existing range and do not apply to each cider systematically or simultaneously.

— All the other provisions not referred to above (maximum iron, ethanal and sulphur dioxide content and the specific characteristics of the particular type of cider) have been deleted. This is because they are covered by the general legislation applicable to ciders, which defines, in particular, their different types (bouché, doux, brut and demi-sec).

5.2. Geographical area

The paragraph ‘“Cidres de Normandie” (ciders and concentrated musts) are produced exclusively in Normandy. Normandy is understood to be the region made up of the following departments’ has been replaced by:

‘The harvesting of the cider fruits and the production of “Cidre de Normandie”, not including packaging, are carried out in the geographical area made up of the municipalities specified below. The geographical area is based on the historical region of Normandy and the small regions attached to it (Perche, Domfrontais, Plaine d'Alençon, Pays de Bray). It spans the departments of the administrative region of Normandy, plus a small portion of the neighbouring departments of Mayenne, Sarthe, Eure-et-Loir and Oise.’

In the current specification, both departments and cantons are referred to in the definition of the geographical area. The cantons have been replaced by a list of the municipalities they contain, since the municipalities are less likely to change.

A map of the geographical area has been added.

These editorial changes do not alter the definition of the geographical area.

5.3. Proof of origin

— The paragraph ‘“Cidres de Normandie” must be produced, but not necessarily packaged, in production facilities located in the geographical area only’ has been deleted. As the provisions it contains describe the stages that must be carried out in the geographical area, they have been moved to the ‘Definition of the geographical area’ section.

— In general, the section on proof of origin has been supplemented in order to emphasise the traceability requirement. It has thus been specified that operators must ensure traceability and register with the group.

— Changes have been made to the following paragraphs: — Information on the packaging: this paragraph has been deleted as it contains general obligations concerning the labelling of the product and not traceability. — Information on production monitoring: the word ‘fabrication’ has been replaced by ‘élaboration’, which is the appropriate French term for ‘production’ in the context of cider making. The term ‘production record’ has been removed as it is a type of document that may be incorporated in the stock records system, which allows the corresponding information to be tracked.

— Raw materials: The words ‘from a region other than Normandy’ have been replaced by ‘from outside the geographical area’ to clearly distinguish the fruits that may be used to produce ‘Cidre de Normandie’ from other fruits. The ‘transport document’ has been replaced by a ‘delivery note’ for each of the consignments delivered. The type of fruits (cider fruits) is specified on delivery notes, which makes them more precise.

— Production: this paragraph has been merged with the paragraph concerning packaging and distribution. The wording has been revised in order to clarify the provisions: the words ‘the documents specified below’ have been replaced by ‘the stock records’.

— The information in the paragraph concerning packaging and distribution has been deleted, except where it concerns traceability. This is because it related to packaging, which is a stage that does not have to take place in the geographical area.

— A provision has been added regarding a declaration of the quantities produced, as well as the obligation for cider fruit producers to keep records (location of parcels, corresponding varieties, distinction between categories of cider fruits and dessert fruits) and the obligation for other operators to keep stock records or equivalent accounting documents (incoming and outgoing cider fruits, musts or concentrated musts and cider).

— A table providing an overview of traceability has been added.

5.4. Method of production

— Raw materials: This paragraph has been added to the description of the production method. It includes information contained in the ‘Description of the product’ section of the current specification (categories of varieties of cider fruits based on their characteristics – tannin content, acidity). The reference to a list of recommended varieties of cider fruits has been replaced by a definition of cider fruits (apples and pears which produce a juice with a tannin (polyphenol) content of at least 0,6 g/l of the total tannic acids, native or oxidised). A wide range of varieties of cider fruits, with complementing flavours, are used in the production of ‘Cidre de Normandie’/‘Cidre normand’. Only some of these varieties appear in the current specification, as part of a restrictive and inconsistent list of ‘recommended’ varieties. For example, the varieties recommended in the Orders of 20 April 1967 and 30 May 1980 do not all appear in the list, even though they all fall within the definition of the raw material. Likewise, some traditional local varieties are not listed, even though they are extremely common. In order to ensure consistency and accuracy, and since it is difficult to establish lists of varieties that are fully comprehensive, analytical criteria for distinguishing cider fruits have been adopted. Tannins are characteristic of cider fruits and, together with acidity, are used to classify the varieties in flavour groups for the purpose of blending. Thus, within the pool of cider fruits, varieties are typically divided into five general categories, which allow the cidermakers to classify them. Therefore, in the sentence ‘The varieties of cider fruits are classified in six categories, which have the following main characteristics’, ‘six’ has been replaced by ‘five’ in order to correct a clerical error.

— Production stages: In the ‘Mixing and pressing of the fruit’ section, it has been added that cider fruits grown in the geographical area of the PGI must be clean when they enter the processing chain. This requirement is linked to the fact that the obligation to wash the fruit has been removed, given that fruit that was harvested manually and/or was not in contact with the ground does not have to be washed. In the ‘Pre-fermentation clarification’ section, the methods listed (keeving, depectinisation, separation procedures, etc.) have been replaced by the expression ‘authorised and established practices and treatments’. This is because there is no obligation always to use all the procedures listed. The use of these procedures depends on the operators' know-how. In the ‘Fermentation’ section, the authorised practices (mixing, sweetening, and using sugar to make cidre bouché) have been deleted as they are covered by the general legislation. In the ‘Post-fermentation clarification’ section, it has been specified that fining is – or is not – followed by centrifugation and/or filtration. The aim of both centrifugation and filtration is to accelerate the settling of suspended particles and to retain them in order to obtain a clearer product. These procedures influence the appearance of the cider but not its taste. Making them optional after fining does not have a significant impact on the product. In the title of the ‘Secondary fermentation or carbonation’ section, the French word ‘carbonisation’ has been replaced by ‘gazéification’, which is already authorised under the current specification. The aim of this amendment is to prevent any confusion between the two French terms, which are equivalent: the ‘gazéification’ (carbonation) of drinks refers, in the food industry, specifically to adding CO2 (carbonisation) in order to obtain a fizzy drink (boisson gazeuse). The provisions concerning bottling and storage have been deleted as they do not impose specific restrictions. A product life cycle diagram summarising the different stages in the production of ‘Cidre de Normandie’/‘Cidre normand’ has been added.

5.5. Link

The ‘Causal link’ section has been divided into three parts in order to better define the specific characteristics of the geographical area and the product, as well as the causal link. The amendments are textual and do not entail any substantive changes.

5.6. Labelling

The specific labelling details only include the obligation to indicate the name of the drink: ‘Cidre de Normandie’/‘Cidre normand’.

The other provisions set out in this section of the current specification have been deleted. Most of them are covered by the national legislation applicable either to ciders (optional information concerning cidre bouché, pure juice, natural effervescence, the presence of natural foam, etc.) or to a broader category of products (conformity certification). Other provisions are not binding (the option to inform consumers about the nature, origin, production, particularities and organoleptic characteristics of the product).

The requirement to indicate the inspection body on the labelling has been removed. This information is available elsewhere and the body may be required to change.

As it has been mandatory to include the PGI logo on the labelling since 4 January 2016, the reference to the requirement to include the indications ‘PGI’ and/or ‘Protected Geographical Indication’ has also been removed.

5.7. Other

— Updating of the contact details

The contact details of the national quality and origin institute, the Institut national de l'origine et de la qualité - INAO, have been added as the competent authority of the Member State in accordance with Regulation (EU) No 1151/2012. Furthermore, as there have been changes in the organisation of the sector, the name and contact details of the applicant group have been amended.

— Inspection body

The contact details of the inspection body have been replaced by those of the competent authority for inspections. The aim of this amendment is to avoid having to amend the specification if the inspection body changes.

— National requirements

A table setting out the main inspection areas has been added.

— Annexes

The annexes to the current specification have been removed since they contain either non-binding information or requirements concerning the geographical area which are included in the specification itself.

SINGLE DOCUMENT

‘CIDRE DE NORMANDIE’/‘CIDRE NORMAND’

EU No: PGI-FR-00089-AM01 — 4.1.2017

PDO ( ) PGI ( X )

1. Name(s)

‘Cidre de Normandie’/‘Cidre normand’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.8. – other products listed in Annex I to the Treaty (spices etc.)

3.2. Description of product to which the name in (1) applies

‘Cidre de Normandie’/‘Cidre normand’ is a sparkling cider made by fermenting musts obtained from fresh cider fruits (cider apples or perry pears) grown and processed in the geographical area.

The cider fruit musts may, in part, comprise concentrated musts, provided that the proportion of concentrated musts does not exceed 40 % of the total volume of musts used (expressed as reconstituted musts).

As the orchards comprise a wealth of varieties, balances can be found between the different types of varieties in the geographical area. Since, like sweet apples, bitter and bittersweet apples account for more than a third of the apples grown, and acidic and sour apples account for the rest, the cider producers can manipulate the fruits to find the most appropriate blends.

‘Cidre de Normandie’/‘Cidre normand’ is a clear or cloudy drink made by fermenting musts obtained by pressing the pulp of cider fruits, with or without added water. It has bubbles and a fine foam.

The effervescence is caused by the presence of CO2, which is produced by fermentation and/or added.

Quantities intended for industrial use and the production of composite products may be marketed regardless of whether they are sparkling.

The colour of ‘Cidre de Normandie’/‘Cidre normand’ ranges from light yellow to orange. It has powerful, varied aromas dominated by fruit (apple, citrus, peach, apricot, etc.) and an appropriate balance of bitter, acidic and sweet flavours.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

The fruits used to produce ‘Cidre de Normandie’/‘Cidre normand’ are cider fruits. Dessert fruits may not be used. Cider fruits are defined as apples and pears used to make cider which produce a juice with a tannin (polyphenol) content of at least 0,6 g/l of the total tannic acids, native or oxidised.

3.4. Specific steps in production that must take place in the defined geographical area

Producing fruits and processing them into cider (producing musts by pressing the fruits, producing cider by fermenting the musts). Raw juices obtained using unheated water; cold fermentation or fermentation at room temperature. The only authorised colourant is caramel.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6. Specific rules concerning labelling of the product the registered name refers to

The name of the drink must be indicated: ‘Cidre de Normandie’/‘Cidre normand’.

4. Concise definition of the geographical area

— Department of Seine-Maritime: all municipalities;

— Department of Eure: all municipalities;

— Department of Calvados: all municipalities;

— Department of Manche: all municipalities;

— Department of Orne: all municipalities;

— Department of Oise: the following municipalities: Blacourt, Le Coudray-Saint-Germer, Cuigy-en-Bray, Espaubourg, Flavacourt, Hodenc-en-Bray, Labosse, Lachapelle-aux-Pots, Lalande-en-Son, Lalandelle, Puiseux-en-Bray, Saint-Aubin-en-Bray, Saint-Germer-de-Fly, Saint-Pierre-es-Champs, Sérifontaine, Talmontiers, Le Vaumain, Le Vauroux, Abancourt, Blargies, Boutavent, Bouvresse, Broquiers, Campeaux, Canny-sur-Thérain, Escles-Saint-Pierre, Formerie, Fouilloy, Gourchelles, Héricourt-sur-Thérain, Lannoy-Cuillère, Moliens, Monceaux-l'Abbaye, Mureaumont, Omécourt, Quincampoix-Fleuzy, Romescamps, Saint-Arnoult, Saint-Samson-la-Poterie, Saint-Valery, Villers-Vermont, Elencourt, Beaudéduit, Briot, Brombos, Cempuis, Daméraucourt, Dargies, Feuquières, Grandvilliers, Grez, Halloy, Le Hamel, Hautbos, Lavacquerie, Laverrière, Le Mesnil-Conteville, Offoy, Saint-Maur, Saint-Thibault, Sarcus, Sarnois, Sommereux, Thieuloy-Saint-Antoine, Achy, Blicourt, Bonnières, Fontaine-Lavaganne, Gaudechart, Haute-Épine, Hétomesnil, Lihus, Marseille-en-Beauvaisis, Milly-sur-Thérain, La Neuville-sur-Oudeuil, La Neuville-Vault, Oudeuil, Pisseleu, Prévillers, Rothois, Roy-Boissy, Saint-Omer-en-Chaussée, Villers-sur-Bonnières, Bazancourt, Buicourt, Crillon, Ernemont-Boutavent, Escames, Fontenay-Torcy, Gerberoy, Glatigny, Grémévillers, Hannaches, Hanvoile, Haucourt, Hécourt, Lachapelle-sous-Gerberoy, Lhéraule, Loueuse, Martincourt, Morvillers, Saint-Deniscourt, Saint-Quentin-des-Prés, Senantes, Songeons, Sully, Thérines, Villembray, Villers-sur-Auchy, Vrocourt, Wambez.

— Department of Eure-et-Loir: the following municipalities: Argenvilliers, (Les) Autels-Villevillon, Authon-du-Perche, (La) Bazoche-Gouet, Beaumont-les-Autels, Béthonvilliers, Brunelles, Champrond-en-Perchet, Chapelle-Guillaume, Chapelle-Royale, Charbonnières, Coudray-au-Perche, (Les) Étilleux, (La) Gaudaine, Luigny, Margon Miermaigne, Moulhard, Nogent-le-Rotrou, Saint-Bomer, Saint-Jean-Pierre-Fixte, Soizé, Souancé-au-Perche, Trizay-Coutretot-Saint-Serge, Vichères.

— Department of Mayenne: the following municipalities: Ambrières-les-Vallées, Chantrigné, Couesmes-Vaucé, La Haie-Traversaine, Le Pas, St-Loup-du-Gast, Soucé, Le Housseau-Brétignolles, Lassay-les-Châteaux, Rennes-en Grenouilles, St-Julien-du-Terroux, Ste-Marie-du-Bois, Thuboeuf, Gorron, Hercé, Lesbois, St-Aubin-Fosse-Louvain, Vieuvy, Désertines, Boulay-les-Ifs, Champfremont, Ravigny, St-Pierre-des-Nids, Champéon, Charchigné, Le Horps, Montreuil-Poulay, Le Ribay.

— Department of Sarthe: the following municipalities: Nogent-le-Bernard, Avezé, Dehault, La-Chapelle-du-Bois, La-Ferté-Bernard, Préval, St-Aubin-des-Coudrais, Louzes, Neufchâtel-en-Saosnois, Assé-le-Boisne, Douillet-le-Joly, Montreuil-le-Chétif, St-Aubin-de-Locquenay, St-Georges-le-Gaultier, St-Léonard-des-Bois, St-Paul-le-Gaultier, Sougé-le-Ganelon, Ancinnes, Gesnes-le-Gandelin, Moulins-le-Carbonnel.

5. Link with the geographical area

From a geological point of view, Normandy is part of the Armorican Massif to the west and the Paris Basin to the east. The region has a mild and damp climate, with no shortage of water in summer. The climate type is oceanic. Winters are relatively mild on the coast but harsher inland. Summers are cool and wet. Rainfall is relatively heavy. The geological diversity results in rather varied landscapes, although the variety is limited by the mild and damp climate. As a consequence, certain meadow and bocage landscapes are identical in many parts of Normandy.

As a result of the favourable natural conditions, especially the levels of precipitation, cider fruit orchards became widespread throughout Normandy, having first been planted in the Middle Ages using varieties from Spain (Biscay).

Thus, Normandy became France's main producer of cider fruits (cider apples and perry pears).

The fruits used come from the geographical area, which is one of the major historical and current cider-producing regions in Europe and where extensive and recognised production know-how has developed.

The producers and, later, the local plant breeders and nurserymen selected and improved the plant material and adapted it to Normandy's climate and soil conditions. This led to the emergence of a great many varieties of cider apples and perry pears characterised by their tannin content, as well as to the development of special technological skills. By obtaining or introducing new varieties that are adapted to local production and processing conditions, the number of varieties continues to increase and ensures that the biodiversity of the genetic resource is maintained.

Specific know-how in the field of processing also originated in Normandy.

Likewise, cider is rooted in Normandy's history and cuisine. Its use is extremely common in cooking.

The increasingly widespread consumption of cider over time led to an evolution in production methods. Until the mid-19th century, cider was produced on farms. Subsequently, craftsmen and industrialists, boosted by the increase in consumption, started to produce the drink, relying on mastery of the production process (clarification, cold storage, pasteurisation, carbonation, etc.) in order to grow.

Mechanical pressing techniques enabled the juice yield to be increased, without undermining the specific characteristics of the fruits.

From the beginning of the 20th century, filtration techniques were gradually developed in order to improve the stability of the ciders. Around the 1950s, large cider producers began to pasteurise sweet ciders in order to improve their keeping quality, prevent micro-organisms from developing and enable them to be shipped further afield with less risk.

This established know-how, which was applied to the raw material used, enabled the growth in production of a reputed cider whose consumption became rooted in the heritage of the region before spreading elsewhere.

In Normandy, tradition has it that the secret of cider making was brought by the sailors of Biscay in the sixth century. In fact, the consumption of cider only really took off in the 12th century, first in the valleys of the Touques and the Risle, then in the Cotentin Peninsula and finally in the Pays de Caux. In the 14th century, cider began to take the place of cervoise, and, in Normandy, roughly as much cider was sold as wine. By the 15th century, following the Hundred Years' War, cider had become the common drink of Lower and Mid-Normandy. From the 16th century, real advances were made in cider making thanks to Guillaume de Dursus's arrival in the Cotentin Peninsula. A native of Biscay, de Dursus improved the varieties of cider apples grown. His example was followed by other local noblemen, who began to select and nurture the varieties. As, under Louis XIII, the vineyards of Normandy were torn up almost entirely because of the taxes on wines, apple growing continued to develop and the consumption of cider increased further. But later, because of wars, taxes and general hardship, interest in apple trees and cider waned.

From the 18th century, intendants, agricultural organisations and the Council of State worked together to improve and encourage apple growing. In the 19th century, cider production resumed and consumption grew strongly after 1870.

Cider production and processing experienced a major boom in the 19th and early 20th centuries as, until the Second World War, companies were taking advantage of the surge in distillation (State alcohol market, in particular).

In the 1920s, domestic production of cider exceeded that of beer. In the years of high production, the departments of Manche, Calvados, Seine-Inférieure and Orne produced well over one million hectolitres of cider. Since the 1920s, Normandy has been France's leading cider-apple-producing region – and this is still the case today.

Normandy currently accounts for almost 45 % of the total cider production in France.

‘Cidre de Normandie’/‘Cidre normand’ is made from specific fruits – cider apples or perry pears – which have specific characteristics, particularly in terms of polyphenols, but not dessert fruits. The use of perry pears is authorised; traditionally, they may be included in a blend on account, in particular, of their acidity. The cider is clear or cloudy, depending, in particular, on the degree of filtration, and has a light yellow to orange colour, depending on the varieties of fruits and procedures used. It boasts a wide array of flavours, which is balanced between the flavours provided by the different varieties of fruits and the sweetness resulting from the non-fermented sugars. The effervescence of the ciders, which is characterised by the fineness of the bubbles, is not harsh on the palate.

‘Cidre de Normandie’/‘Cidre normand’ has a strong reputation built on a strong regional identity and the development of a sector specific to the region.

Local stakeholders have developed a diversified cider production process over many years. Its originality is due to the use of cider fruits – apples and sometimes pears, which, in Normandy, may be used to balance the acidity of the blend – and the stakeholders' mastery of cider-making know-how.

The favourable physical conditions for cider making (but not for wine growing), which include a mild and damp climate and no water shortage in summer, have enabled the cultivation of cider apple and perry pear trees.

Since the beginning of the 20th century, Normandy has been the location of France's biggest stock of cider apple trees, which has made the region the recognised home of the tree. The mastery of valuable know-how concerning the production of cider, including the search for varieties with a particular tannin content that have been adapted and established, has enabled the development of a specific product recognised by consumers.

The techniques of mechanical pressing, pre- and post-fermentation clarification and fermentation, as well as the know-how linked to blending, have, over time, allowed the best qualities to be drawn from the fruits and the specific characteristics of the product to be maintained.

Finally, thanks to the development of know-how in the field of stabilisation and conservation of ciders (bottling, filtration, pasteurisation, etc.) and the adoption of new techniques, the availability of Normandy ciders on the market has gradually increased.

All of these factors have made it possible to produce quality ciders recognised as part of the region's cultural and culinary heritage.

As ‘Cidre de Normandie’ is available throughout France, its consumption has become less regional; however, at the same time, the product has maintained its specific regional character and built up its reputation.

From a cultural and gastronomic point of view, consumers strongly associate the image of apple trees with the Normandy landscape. Thus, ‘Cidre de Normandie’ is firmly anchored in the national psyche and cider is the classic Normandy drink.

The many ‘cider festivals’ (Barenton, Beuvron-en-Auge, Vimoutiers, Le Sap, Auffay, Forges-les-Eaux, etc.) and the tasting competitions (the regional Saint-Jean des Cidres contest and more localised competitions, e.g. in the Pays de Caux) are proof that the product is rooted in the heart of Normandy and of its reputation.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-830d0e1e-32b9-4d63-82b9-f99ef2dce5d5/telechargement