GALIPETTE (meaning: somersault) recreates Brittany’s classic apple cider (cidre in French) in a contemporary, natural, small-producer style. Pur jus, i.e. 100% spontaneously-fermented apple juice is used instead of a concentrate, with natural sweetness, low alcohol and minimal sulphur content.

The small bottle fits nicely into your hand, the amber-coloured glass matches the deep yellow of the cider, the head is lively, the bubbles are delicate, the nose is striking with yellow apple, wildflower and straw aromas. The acidity is soft, the palate is dense and rich with mango and citrusy notes. It's just sour enough to keep you coming back for another sip, before putting the glass down. It’s the real thing on its own or with fresh goat cheese.

While oysters, good butter and the even better cheese define the region of Brittany in terms of food, when it comes to fruit for fermenting, apples have taken the top position by local growers. Their apple varieties have been chosen for making cider: they are small, their skin is tannic, and they have a delicately rustic taste. Galipette is also based on these bittersweet apples from the organic orchards of local growers. The harvest, which extends into winter, is followed by grinding, macerating and pressing. The pure character of the apple juice is followed by slow, spontaneous fermentation, and then the blended cider is bottled the next spring with minimal added sulphur.

Residual sugar: 44 g/l
Total sulphur content: 36 mg/l