EARL CANAULT- CIDRE DU GÂTINAIS

The cultivation of apples and the manufacture of cider are linked to the history of the East Gâtinais. In many municipalities, unfortunately, production belongs to the past, with the grinding being used for decorative purposes. A few small family enterprises resist and continue, fortunately, to propose the Fermier farmer cider, developed in accordance with traditions. Daniel Canault is of those who are committed to perpetuating the cidricole heritage. Within its 180 hectare farm (shared between cereal cultivation and nursing), it has preserved a space of about 15 hectares for the orchard. Part of the harvest (13 hectares) leaves to the big cider but took care to reserve a fruit hedge of local varieties bathed for its own production. The result: a real local product, a half-dry and crude agricultural cider whose fermentation and foam outlet are carried out in a natural way. You will find this producer and others of his sweets (apple juice, vinegar) on some local markets, including the Terroir-sur-Loing market, the first Sunday of every month (except January). A farm visit is also possible on a simple telephone call.