It would be negligent not to mention the cultural and traditional importance of cider production in the countryside, particulary in the Brittany and Normandy régions.
Until at least the 1960's, it was rare that a farm did not have its own orchard (or otherwise, more commonly, have numerous apple trees scattered around their land) and, moreover, possess a mill and wooden press, stored in the cellar.
Each farmer took great pride in a successfully made cider ; it would be drank every mealtime, be given to refresh the agricultural workers, and drank with the neighbours who helped with farm repairs or the harvest. A household was judged by the quality of its cider. If it was too dry, or even worse turned to vinegar, it could permanently damage their reputation.
It is made after a rigourous selection of apples from our orchard a few kilometres away.
Once the apples have ripened, i.e. fallen naturally from the branch, they are gathered, stored a few days in the open air, then sorted, washed, dried, then crushed and ground before pressed for their juice.
Stored in tanks heated to 8°, this juice is fermented for several months to refine its aroma to produce a well-balanced cider.
Brut, sweet, or dry, it's sold in our shop.
In June 2000, the Royal Guillevic became the first red label cider in Brittany. This label is the official French sign for Superior quality in food and drink.
Royal Guillevic is made from one sole variety of Guillevic originating from the countryside of Auray, Vannes and Lorient.
Its colour is clear, its long lasting sparkle consists of fine bubbles and it has a fresh aroma with fruity and exotic nuances.
Drunk as an aperitif or at dessert, it is Brittany's champagne with an alcohol content of 3,5°.