The “Brutbrut” is a drier cider. It comes topped by a traditional Champagne cage, but the bubbles, the mousse here, is very delicate and soft – almost nonexistent, at least visually. You feel it a bit more on the palate as a textural presence. The overall impression is full and rounded, juicy. It begs you not just to drink it, but gulp it. The magic here is the balance, the play of sweet fruit and acidity and bitterness. I love the energy of this wine, the way the polished fruit is generous but also clear. Damn this is good.
Sourced from two different orchards the cider is, as with all of Cédric’s ciders, made from apples that have fallen and were allowed to further ripen in wooden crates. Cédric uses the old-school process of “keeving” to clean the musts (thus they are not filtered) and all fermentations are natural. The ciders are bottled with no sulfur.