Cider growers Corrèze

And if you rapportiez the cider of Corrèze? But of course, yes! Who knows that the Corrèze - and in particular the Uzerche region - has always been very rich in cider apples? We all head this image of Epinal from Normandy, Brittany and their apple trees in bloom. But the Limousin also has its secret orchards, hiding some passionate producers who deserve the detour. La Ferme Janty is one of the treasures you will find on your way. And necessarily, you're attarderez. Let us go back a bit of time. It was in 1920 that Leonardo Janty started the activity. He was a cabinetmaker but devoted a few months of his time to apple pressing for the inhabitants of the commune. Then his son Clément did the same for nearly 40 years. In 1948, he joined a hydraulic press to continue the family work, making the same blow of the stuffy cider. And then, since 1989, Jean-Yves took over. The demand of the pressing coming to a decrease, he decided to market the products of his raw material: raw cider, half-dry cider, apple juice, vinegar that was then developed only for family consumption. In 1999, he became artisan craftsman and, in 2000 after the storm, he replanta a traditional orchard full wind (or high stem) with old local varieties, endangered, which he himself grafted. It will tell you that the Corrèze apples have nothing to do with the Norman or Brittany varieties. Especially because of the land. Here they are much softer. Today, apple pressing is almost anecdotal (albeit in times that run, it may become topical again). Jean-Yves mainly continues to press only apples of old local varieties, not treated, ideal for cider and apple juice (Blandurette, Vernajoux, Rouge Red). From October to December, the cider press turns full. So it's time to bring its own apples to hurry. And, above all, to taste and buy good fresh juice as used, sold in bulk. Don't forget your bottle or bidon (it's even better). Stuffy stuffy cider half-dry or sweet, stuffy cider of raw Corrèze, apple juice, cider vinegar of Corrèze, you wait here, in any season in any season. 

In order to safeguard traditional cider production, in the early 2000s, cider enthusiasts reintroduced ten old varieties of apple, of which the blandurette is the flagship, one of the rare varieties to be versatile since it can be eaten cooked or with a knife, in juice or cider. The "Blandurette" cooperative, named after an old variety, was set up and taken over by the adapted company AVEHC. You can buy the production of Corrèze cider and pure apple juice under the name Pays des Monédières, on the spot at the cider house, at the Maison de l'Arbre, at the tourist office of Meymac and some local shops.