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Apart from Pommeau, an apple liqueur, and Calvados, Jean René Pitrou naturally makes cider.
When Pitrou talks about his Calvados and Pommeau, he really blossoms. But he proves true mastery with his cider. Slow fermentation, first in INOX tanks, later in oak barrels and the careful assemblage of various apple varieties bring the typical Norman taste. Sweet and sour apples and a small proportion of slightly bitter apples are used to give the cider its tart finale.