Fouesnant Cider is the heir to authentic know-how and a long family tradition. Made from orchards located in Pays Fousnantais, this cider is a blend of old varieties and harvested by hand. The apples are sorted manually and the pressing is done when the fruits are fully ripe, from the end of September to December. The fermentation of this cider is slow and it ends with natural fermentation in the bottle for about 2 and a half months, which gives it a fine and digestible bubble. 

Recognised for its bitterness, roundness and persistent aromas of fresh apple, fresh butter and hazelnut.

Pears are a lot more fragile than apples. Therefore, they are harvested by hand and crushed as soon as possible. Maceration, for a period of time is not necessary and there is no defecation as with cider. Alcoholic fermentation can then proceed and filtration. It will take 8 to 12 weeks for the sparkling effect to occur naturally.

Taste is mostly characterized by fineness and subtlety. Served very cool or with a dash of blackcurrant liqueur. Matches very well fish, crustaceans,white meat or any salad.

Good thirst-quencher at any time of the day. Perfect as an aperitif, and sought alternative or to accompany dessert. The taste is the perfect accompaniment to cheeses, pasta and desserts. Sidro del Bosco (meaning ‘Cider of the Forest’) and style of true Italian products. It boasts a dry carbonated bubbles. Granny Smith, Golden & Pink Lady apples are the three characters that meet to create balance in our Sidro. Then it’s poured to reveal a white gold colour, best served in a glass over lots of ice.