Normandy

Wine information

Benoit Lesuffleur's family has been growing apples and pears in Normandy for several generations. For about 50 years, they have been selling the yield to large cider producers. Benoit Lesuffleur, just 30 years old, is a wine broker in Paris. Among others, he represents the Fourrier, Henri Germain and Champagne Tarlant houses in the Paris trade and in gastronomy. From Benoit Tarlant, his namesake, he knows very well how top champagne is produced, so he had the goal to vinify cider on this level, too. However, his family was strictly against it for years. But now he has convinced them. His ciders are actually produced according to the traditional method from twelve different sweet, sour and tannin-strong apple varieties. Of course, the work is done by hand, the 16 hectares of land are in conversion to organic or biodynamic cultivation, the apple juice is spontaneously fermented, and after blending the different varieties, the cider stays for twelve months. sur lattes.

       

La Folletière is a cider made from 25 % high-acid apples of the Rambeau and René Martin varieties, 50 % bittersweet apples of the Bedan and Binet rouge varieties, and 25 % bitter-tannin varieties such as Mettais and Frèquin. They come from the La Folletière plantation, planted by Benoit's father in 1996 at Folletière-Abenon on a soil of flint, alluvium, clay and chalky subsoil. The density is 700 half-stems per hectare. The residual sugar is around 40 grams.

Color

golden yellow

Nose

La Folletière is an intensely fragrant apple sparkling wine that actually smells like the three types of apples used. There are the sweet apples, the sour ones whose freshness stings the nose, but also the bitter-tannic ones that provide tart notes. The way the wine is aged also provides yeast notes, so that the overall picture is of an almost still warm-smelling apple pie of the finest provenance.

Mouth

The cider with its 38 grams of sweetness and a fine acidity is stoffig and silky at the palate. Red and yellow apple determine the taste here, which alternates between sweet and tart notes. One is also reminded of the firmness and simultaneous butteriness of a good Gugelhupf. The acidity runs through the cider with fine nerve and contributes to the drinking flow of this juicy-sweet drink.