The cider from the Perche that we produce is a pure juice cider, with natural carbonation in the bottle, neither pasteurized nor artificially carbonated!
We are all producers and harvesters, and we process our apples directly on our farms to produce the ciders of the Perche, as we are all committed to responsible and ethical farming. We bottle our ciders and allow them to naturally carbonate.
It is our unique blend of apple varieties, sometimes forgotten, always generously flavorful and typical, that gives the Perche AOC ciders their renowned quality.
Starting from the terroir, our added value as producers lies in our mastery of Percheron know-how for crafting high-quality cider and in the care we take at each stage, from the orchard to bottling.
The AOC Label
The AOC/AOP label is a process of recognizing the unique character of the product — an expression of terroir to be shared with consumers.
In 1998, a group of passionate Percheron cider producers came together for the first time, led by Maurice Levier, and decided to create the Perche Cider Producers’ Union. This marked the first step in the journey toward obtaining the AOC/AOP designation.
THE TERROIR
The most continental terroir of the Cider-producing Great West, the Perche has a “moderated” oceanic climate, less rainfall, colder winters, and warmer summers. These factors have contributed over the centuries to the selection of cider apple varieties suited to the Perche.
It is these late varieties and the Percheron climate that give the Perche cider its sweetness, roundness, and tannic notes, making the tasting so enjoyable.
Our apples
Saint Hilaire apple
