Cider growers France

Between Lannion and Morlaix, overlooking the Douron valley, the 5.5 hectares of orchards of the artisanal cider factory of Cozmezou offer an enchanting landscape. In this truly Breton territory, a whole range of products are made that will delight you and convince you to come and live in North Finistère! Apple juice, cider, vinegar, pommeau (excellent), brandy and chouchen (mead, the true nectar of the gods) are all made according to a traditional know-how that honors the local culture, its craftsmen and its producers.

Alix and Jacques left their Cathar country to give new life to Kerdaniel, a family orchard that had fallen into neglect. The objective: to revive the farm by drawing inspiration from the ancestral know-how of the inhabitants of the Pointe, to integrate the orchard into the sensitive environment between the Loch River and the Bono River and to work in such a way that their production reflects the terroir and its typicality. The harvest is done by hand and the apples are transformed into cider, apple juice and brandy. And since 2018, taste also the KerdaMiel!

Since 1888, this family business has been transforming fruit into drinks and bottling them. It diversified its range in 1953 by creating fruit juices. Today, more than forty products are offered: pure juices (apple, grape, pear, apple-mango, apple-quince...), organic juices (organic tomato, beet, blueberry...), based on concentrate, nectars, syrups and cider with fruits coming from Alsace, processed on the spot and sold in the store. You can drop off apples and leave with juice and cider, at a preferential rate.

Edmond Guillet founded the Kerisac cider factory in 1920. It has been a family business for four generations. The spirit of the company is to preserve the traditional aspect of cider while rejuvenating the tastes. The Guillet brothers are among the pioneers of the cider revival in Brittany. Here they produce IGP Bretagne ciders (regularly awarded at the Concours Général Agricole de Paris), brut, demi-sec and sweet ciders. Among the house's must-haves, you will find "Le Kerisac de glace", a fruity and refined sweet aperitif, or the rosé cider.

Along the pretty roads of Auge, you must stop here! Père Jules was born just after the First World War, when Jules Desfrièches was selling cider from the Auge region to Le Havre. After the farm cider, Jules started distilling to make Calvados. The reputation and excellence of the beverage are passed on by word of mouth, from generation to generation. Today, Guillaume is the fourth to carry the family flag. Calvados from 3 to 40 years old, cider, pommeau and perry: give in to the temptation of a tasting.

This family cider factory is still growing. Each passing season confirms its notoriety. Today, it is Gilles Goalabré, with his wife Annie, who has taken the reins of the exploitation and his production is at the height of the know-how bequeathed by his grandparents. He took over the torch about ten years ago and decided to follow the quality approach. Annie and Gilles produce PDO Cornouaille cider. Au pressoir du Bélon counts, today, 5 hectares of orchards that tourists or friends of passage are made a joy to visit on the occasion of a stay on the side or on the road of the vacations. A small stopover as enriching as refreshing where one learns some secrets of manufacture (about fifty apples are used here) and, where, especially one rushes for a tasting. It is difficult to leave empty-handed: Bélon cider (brut and semi-dry), "Cornouaille" cider recognizable by its golden-orange color will delight your taste buds. Happy beverages crowned with gold and silver medals completed by a range of other nectars, white brandy ("Blanche Goalabré"), cider brandy from Brittany ("Lambig Goalabré"), pommeau from Brittany and cider jelly delicacies, apple juice..

Housed in an old half-timbered farmhouse (^17th-18th centuries) surrounded by a rose garden and kitchen garden, Pressoir d'Or comprises a farm, a 27-hectare orchard and a cellar. In the cellar, you'll have the opportunity to discover the tools used in the past to process apples. On foot, by tractor or by coach, immerse yourself in the passionate world of this producer and discover the different ways to enjoy apples: in cider, in apple juice, but also in the form of jellies, jams or preserves...

We would deal here with the oldest cider of France led by the fourth generation «Johann». This is, in any case, a great family history begun in 1892, when Joseph (Johann) decided to base at the Field of Fairground near Paimpol Harbour a house of cider, wine and spirits trading in order to supply schooners to Iceland and local businesses. From the beginning, the cider is made on the spot and alongside, on the boats, the wine imported from Bordeaux. Trade lasts until the 1980 s when wine consumption begins to decline. A chance? In any case, this disaffection should give wings to young successors and, above all, the idea of devoting themselves fully to the production of cider and - as long as possible - of quality cider. A huge programme for planting orchards of varieties of Breton varieties is engaged, the cider is a team of modern and efficient equipment and we have arrived at the dawn of this st century: 1 200 tonnes of apples come from family orchards and the best varieties of apples to be transformed, in accordance with ancestral work, into stuffy cidre under the brand "Bolée de Paimpol" for pure raw juice or sweet, in farmer cider to the aromas of yesteryear, in cider of the "Ker Lann", in the brandy of cider "Fine of Brittany", pommel AOC. You will not be told any more. You can taste, taste and imagine that 120 years of history sing and dance at the bottom of your glass.

While in Quimper, it would be a shame not to visit the Kinkiz cider house. In this manor, you can follow all the steps of the cider and apple making. We discover here the most beautiful successes of the cider factory. And the rewards are numerous. Heir of a real know-how, Hervé Seznec perpetuates here the long family tradition. He proposes cider, pommeau of Brittany, lambig, fruit liqueurs, Breton alcohols, pastis marin...

The Gorvello cider house is a small family farm of 18 ha, recently organic. Nicolas Poirier elaborates with care and according to artisanal methods quality products, including two ciders from Brittany, the "Tradition" cuvée (IGP Bretagne), acidulous and fruity, and the famous "Guillevic" cuvée, monovarietal, typical of the Vannes region. You will find, here again, two house specialties: "Le petit Guillevic", a blend of monovarietal cider and cider brandy, and "La Fleur de cidre", sweet apple wine. To be tasted without moderation!

At the Benoît family, the cider-making know-how has been perpetuated from father to son for decades. Their multi-awarded production is referenced in many restaurants of the region. Their range includes a dozen kinds of ciders (organic, rosé, flavored...) and some spirits. The cuvée Prestige, aged in oak barrels, offers a cider of a beautiful golden color, which develops aromas of tarte Tatin and caramel in the mouth. The new and spacious store, located on the road between Lamballe and Pléneuf, also offers other local products.

This is a @ and unavoidable stop on the Saveurs route (or Brittany greedy), two kilometres from the Plaisance-Guirec marina on the heights of Kerambellec. The idea was most luminous for Alain and Jeanine Le Jaouen who, in 2001, sought to cultivate rocky and pentues plots difficult to exploit. The apple plantation has borne fruit and the farmer cider of the Orchard de Kernivinen has grown. The farm now counts two hectares of orchard and 650 trees. The visits to the field are very popular with visitors and tourist tourists who like to be entrusted with a few secrets of manufacturing this pure, rather crude cider cider. Sweet, bitter, bitter, bitter sweet apples are selected to make the soft beverage, which is skillfully balanced. As a result, the tour allows you to understand the different stages of manufacturing. 25 000 bottles come out of the vats each year, which will be sold half on the farm, the rest being in good place on the table of crepes, on the shelves of local shops, on the shelves of the weekly or local markets in summer. Do not hesitate to push the door and blow the caps!

An essential producer on the Cider Route! It is impossible to pass through Cambremer without visiting one of the most beautiful and ancient cider cellars in Normandy, founded in 1865 by François Huet. The techniques have evolved, the installations too, but the recipe remains the same, rich in know-how and ancestral transmission. If you want to know more about cider and calvados, this is the place to be! Then head for the shop, where precious beverages (AOC-AOP Pays d'Auge cider, AOC Pays d'Auge calvados...) are waiting for you.

The Val de Rance cider factory was born from the association of twelve cider apple producers from Pleudihen-sur-Rance. Its role is to transform the apple juice into cider before marketing it. Cidres bouchés bruts, sweet, organic, farm and table ciders are made by the cellar master who ensures that the products are made with respect for both the know-how and the raw material. Visits are organized, punctually, during the year or by appointment.

The cider is now made in the region of the Perche where you can enjoy its delicate and delicate taste.

A well-known local cider maker with no shortage of products and certifications attesting to the excellence of its production. Masterfully run by Vincent Pichon, Le Brécéen cider house is located in the heart of the Normandy bocage. The premises, which have been awarded the "haute valeur environnementale" (high environmental value) certification, allow you to discover marvellous ciders, as well as calvados and many other products: juices, compotes and jellies. The boutique is open Tuesday to Thursday mornings, and all day Friday and Saturday!

Maxime and Romain discovered the delicious local ciders while traveling around Australia.

They decided to reproduce them in Lille, then in France. Their aim? To combine the sparkling, higher-alcohol, lower-sugar side of Anglo-Saxon draught cider with the savoir-faire of French products, to create a "cider à la française". There are no preservatives in their 100% pure-juice drinks, which are fresh and full of powerful flavors derived exclusively from the good fruits of France!

Their award-winning recipes will seduce you with every sip!

A story of passion: that's the story of Maxime Haupais, who took over the family dairy and transformed it into a cider farm whose products are becoming increasingly well-known in the area. In the pretty little boutique created here, you'll find award-winning products of excellence: brut, extra brut, doux and demi-sec ciders, as well as a few spirits. Open Wednesday afternoons and Friday afternoons, you're sure to come and stock up.