A UNIQUE KNOW-HOW
Cider production
“Maison Coquerel is still producing its Calvados in respect of the Normand tradition, yet using today’s technology.
The apples are washed and gravitationally floated to an elevator which takes them to a grating machine where they are turned into pulp. The pulp is conveyed to a press, spread out between two perforated sheets of metal and driven through two high-pressure rollers. The apple-juice thus produced is called the must. ”
“The apple juice is left to ferment naturally over several months as the sugar gradually turns into alcohol. It becomes cider.
It is only after this fermentation process that this cider can be distilled to produce “eau de vie de cidre” (apple brandy).”