Domaine Johanna Cécillon Cider Dragon Rouge
WHY WE LOVE IT
- Domaine Johanna Cécillon uses no pesticides or insecticides in processing their cider, as they are committed to organic production.
- This cider has natural bubble formations – no sulfur or carbonation is added.
Varietal Composition: Hard Cider
Elaboration: The apples are harvested by hand then are stored in large wooden racks in the cellars to reach a perfect ripening point as traditionally made. Once ready, apples are crushed and pressed with an open pneumatic press allowing a managed oxidation of the apples. The cider making process is carried by terroir unit allowing Johanna and Louis to have a deeper understanding of their terroirs and orchards vintage after vintage.
The cider making process is fully natural, fermentation is carried with indigenous yeasts only, no sulfur is added neither any other input. Thanks to a severe sorting within the vineyard (10% of the apples are sorted out) and a secondary sorting on a table before crushing the apples allows them to avoid any deviance in the ciders.
Tasting Notes: With no less than 12 years of oak aging, Dragon rouge offers an opulent nose of cooked apples, vanilla, caramel and toffee. The mouth has more apple character, an infinite finish of toffee, roasted apples, bourbon vanilla and spices.
The nine distinct orchards yield apples that vary from sweet, bitter-sweet, bitter, and sour. Soils range from Granitic with shallow loam to rich, deep loam. Depending on the variety, the apples are harvested by hand from September through December and stored in bags under shelter for better ripeness. In compliance with its organic certification, Domaine Johanna Cécillon uses no pesticides or insecticides.