FERME SAINT-CHARLES
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In 1995, when Véronique Ceaux and Yvon Heurtel created the Saint-Charles farm, their idea was to make the apple's paths to cider. Since then, cider has sunk into the glasses, but over the years, the duo has been able to decline its know-how to climb the steps of some famous podium. Thus, the national agricultural competition in Paris (among others) where he obtained the silver medal for his half-dry farmer cider, pétillant apple juice and pear juice in 2014. A record that came to confirm the touch, in 2013, of the same Parisian competition for the half-dry cider (gold), the raw cider (bronze) and other titles harvested at the Terralies (regional competition of the Cider of Brittany) in Saint-Brieuc (for example apple juice). All the products, it goes without saying, are prepared from the apples and pears of the orchard featuring the home label "Cider Saint-Charles" for half-dry (slightly sweet, fruity), crude (pleasant and acidulous with fruity smells). In short, whether it be for cider, perry, the sparkling apple juice Saint Charles (without alcohol), the aperitifs in the water, the cider vinegar, the cider conflict, you succumb to all temptations. The Saint Charles cider, the slogan of which is "A Breton trait of character" is also affiliated with the "Land 44" network, which gives it all its qualities and its attachment to the development of nearby farm production. Run fast!
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