Collection: Ciders & Perry

Cider – A Historic Beverage

Present in the Pays d’Auge for over two thousand years, Norman cider only gained real renown in the 16th century, thanks to improved pressing techniques, the introduction of elite apple varieties brought from Spain by Charles the Bad, and the decline of Norman vineyards under Charles I.

The sparkle, color, and aroma of Norman cider quickly conquered the capital, and it was even enjoyed by the kings of France—most notably Louis XVI, who spoke eloquently of the drink.

Christian Drouin Cider

Made exclusively from around fifty local apple varieties—classified as sweet, bittersweet, bitter, or sharp—this cider is the result of meticulous craftsmanship. Key steps in its production include:

- allowing the fruit to ripen fully on the tree
- resting (cuvage) after harvest
- pressing (limited to 650 liters per ton)
- the rise of the “brown cap” (natural foam during fermentation)
- slow alcoholic fermentation
- bottle-conditioning for natural sparkle

Produced with minimal intervention to preserve the fruit’s qualities, this cider is a living product and should be stored below 15°C (59°F). Refreshing on warm summer afternoons, it also pairs beautifully with a wide variety of dishes: roasted meats, poultry, creamy or buttery dishes, Norman cheeses, and sweet desserts.

Serve between 8 and 12°C (46–54°F) in tulip-shaped glasses designed for aromatic drinks. Bottles should be laid flat for storage, and those that have traveled should rest upright for a few days before opening.

Perry

Made from perry pears—small fruits with subtle aromas and bright acidity—perry is crafted in a similar way to cider. Lighter, more delicate, and with a pale straw-gold hue, perry is one of Normandy’s best-kept secrets!