Cidriculteurs Moussey

Do you know what distinguishes a cider from the country of Othe from a Breton or Normand cider? The varieties used naturally! The Auboises are acids and acidulous, whereas in Normandy, for example, you will find sweet, bitter, bitter apples… long live the diversity and the typical of the French soils. This is the perfect ambassador of the cidricole culture that shows no chauvinism. So go to Bruno Flour's meeting. This passionate cidriculteur (silver medallist at the Paris agricultural competition) is one of the guarantors of the cultural heritage of the region. Its orchard with its 50 apple varieties is an Ali-Baba cave with delicious delicacies: stuffy cider, ratafia of cider, eau de vie de cider, cider vinegar… Bruno Flour will make you discover his riches around a glass (cider or other nectars of his preparation: Apple juice, apple-pear, apple-cassis, apple-rhubarb, apple-quince, apple-raspberry apple-grape…) friendly conclusion of a happy and rewarding visit: It is inexhaustible to discover its collection of ancient tools used by aubois aubois over the last few centuries.