1.3.2022
EN
Official Journal of the European Union
C 100/47
The apples are harvested when ripe.
Harvesting usually begins at the end of October and continues until December for the varieties that sprout the latest.
Brewing mainly takes place from mid-November on.
The low temperatures at that time of the year limit microbial growth, which could alter the quality of the product, and allow for a slow start to fermentation.
Fermentation in vats, with no addition of yeast, extends over a minimum 8-week period, compared with 6 weeks in other parts of Normandy.
Specificity of the product ‘Cidre du Perche / Perche’ is a cider obtained through secondary fermentation in the bottle.
It has: — a golden-yellow to orange colour; — a balance of bitter, sweet and acidic flavours; — a slight bitterness in the mid-palate and a hint of freshness in the finish; — and lively but not abundant effervescence.
Causal link The abundance of apple trees is the result of the topographical, climatic and geological characteristics of the geographical area.
The Perche provides favourable conditions for apple-growing, with its undulating landscape and well-drained soil, which allows the water to circulate and provides a sufficient supply of minerals.
Producers in the province have been guided in their choice of varieties by the traditional practice of mixed croplivestock farming and the lateness of the climate.
The orchards of the Perche include some 40 of the 200 or more cider apple varieties found in Normandy.
The blending of varieties combines the distinct qualities of each category of variety to produce a cider with a balance of bitter, sweet and acidic flavours: rich in phenolic compounds, the bitter and bittersweet varieties give the cider its golden-yellow to orange colour and slight bitterness in the mid-palate; the sweet and bittersweet varieties give the cider its roundness, while the acidic varieties – in limited proportions – lend it a hint of freshness.
The late ripening of the fruit means brewing mainly begins in November.
As the temperature is lower at that time of year than in September/October, fermentation is slow, allowing the distinctive aromas of ‘Cidre du Perche / Perche’ to develop.
Secondary fermentation in the bottle gives the cider a lively but not abundant effervescence and helps the aromas to develop.
Reference to publication of the specification https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-964fa31f-76f5-4816-ad72-ff8e3bcb255a