Info
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.
The Missùs grows on clayey flint soils with limestone in the subsoil. Over nine varieties find their way into the assemblage. Only acidic varieties such as Rambeau, René Martin, Locard Vert, Locard Blanc, Petit Jaune and others are used. Hand-picked and spontaneously fermented with natural yeasts.
Filled on 29.1.2017, disgorged on 15.4.2021.
Color
Bright golden yellow, orange reflections
Nose
The apples are clear and precise on the nose. Rather light fruity and not at all musty or overripe. The proportion of green and yellow peel seems higher. Irrespective of this, the aroma is reminiscent of the tannic apple peel. In the background, there is a little yeast dough as far as almond biscuits. A little baked apple with marzipan and lime zest provide tension and freshness.
Palate
On the palate, it is racy and biting. A fine tannin presents itself alongside in the form of pleasant bitter tones and plenty of tannin. Missús has a good grip on the palate and noticeable phenolic. The rich yellow fruit stretches out on the palate and lingers long in the finish. With delicate herbal notes and a fine smoky aroma, it is an exciting and complex cider.
Food recommendations from Marian Henß
- Roasted cauliflower with pomegranate and pistachio
- Bean salad with lime and mint
- Burrata with grilled olives and basil
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Lesuffleur |
| Country | France |
| Region | Normandy |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 11° |
| Manufacturer | Lesuffleur, 14 290 La Folletière-Abenon / France |
