The Semi-dry cider from Normandy, prepared by a small Norman apple producer, can be drunk fresh, as an aperitif or during a meal. 

The semi-Dry farm Cider is fruity, light, pleasant on the palate

The cider semi-dry farmer is very popular because it is a middle ground between raw cider and sweet cider. The taste of the apple is still found in the semi-dry cider, in addition to a sweetness. 

The pressed juices from the farm's orchards are racked after a week. It follows the alcoholic fermentation and then the bottling when the sugar level gives a good balance of flavors. 
It is then necessary to wait 3 months for the fermentation in the bottle under the action of yeasts to allow the cider to acquire its natural sparkling.

Bottle : 75 cl

Semi-dry cider with low alcohol content: 4°

The semi-dry farmer's cider, a product of the Norman terroir, selected by My Local Delicatessen

By the eye: this semi-dry cider offers a color that can range from straw yellow to a shade with amber reflections. A sustained foam at the time of serving, with fine bubbles will form a cord around the glass.

Nose: fruity and expressive, it reveals exotic scents with a hint of licorice, depending on the vintage but also fresh apple.

On the Palate: The bittersweet apples will bring structure and therefore length in the mouth, the sweet ones the fruity and the tart ones the freshness. The palate offers a nice balance and is punctuated by a generous finish opening on notes of cooked apple or even slightly caramelized.

This semi-dry cider should be stored lying down in a cool place (15 ° c maximum and without light). Under these conditions you can keep it for up to 2 years.

VARIETY :

45% bittersweet apples (red binet, sweet moen, bisquet)

40% sweet apples (clos renaux, red duret)

15% sour apples (petit jaune, rambault)