Aix-Villemaur-Pâlis

Christophe Duminil shares his time between his agricultural activity and his passion for orchards. It operates 3 hectares of apple trees in Pâlis, but is officially part of the land of the country of Othe. It produces about 6 000 bottles, which is not enough to make it live, of course. But he likes cider. It adds nothing, does not filter. What's better than a cider bolée to accompany a buckwheat galette or to make sauces accompanying meat or vegetables.

Frédéric Goussin is passionate about the history of cider and its creation. It also proposes the CPomme, made to champagne method with two fermentation, but declines its apple juice in Hot version, with 3% fresh ginger, ratafia, apple juice, cider vinegar and even legends of cider to accompany cheese, terrine, foie gras, fresh fruits, chocolate… Not to mention the astonishing ice cider, which in the same way as ice wine is made from apples that have been frozen! Namely: it takes more apples to produce a litre of ice cider.