Domanie Eric Bordelet

First a sommelier at the Arpège restaurant, Eric Bordelet drew his inspiration from the greatest winegrowers in France, before to choose his raw material: appels.
The winegrower, or rather the Apple-grower, elaborates refined ciders and Grand Cru Pear ciders, from around fourty different fruit varieties, either sour or with sugar or with freshness.
The trees are rooted in Mayenne, at the Château de Hauteville, on a…
schist and granit. The selection of planted areas, the blend and the expression of a vintage are all key parameters for Eric.
Yes, ciders can be cellared, the grain goes slimmer adn permit greater food pairings.

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