The Pyrrhus highlights its signature as the Greatest Grand Cru from the Calvados region by coming from three "hidden" varieties of apples picked from ancient trees in the plantations of La-Folletière and Friardel. Benoit Lesuffleur gives the cider a personal touch by using a third of his grandfather's favourite bitter apple, a third of his father's favourite sour apple and a third of his own favourite bittersweet apple. The fruit, carefully collected and selected by hand, then underwent a natural fermentation. The cider was finally bottled on 15 January 2019 and disgorged on 6 December 2021.
A strong amber hue enlivened by a lively mousseux accentuates the colourfulness of the Pyrrhus.
Pyrrhus exudes an irresistible uniqueness. Its aromatic finesse resembles a bouquet of the best apple and quince varieties, including their skins. It is joined by tones of flint, malt, lambic and hops as well as nuances of oranges and their zests, refined by a hint of almonds.
On the palate, the Pyrrhus turns out to be the finest silk, elegant and sensual at the same time, underpinned by subtle tannins. The harmonious embedding of acidity in a ripe fruit sweetness reveals a perfect balance between sweetness, astringency and acidity. Its price reflects its outstanding quality in terms of depth, complexity, sensuality and persistence, making it an incomparable representative of cider wines.
Duck breast glazed in port wine and served with pepper sauce, together with a roasted apple, makes the Pyrrhus the perfect accompaniment. It is also excellent with black pudding, onions and apples wrapped in crispy puff pastry. Alternatively, it is an excellent accompaniment to scallops on a bed of butternut cider puree, garnished with an apple and fennel salad.
Lesuffleur, 14 290 La Folletière-Abenon / France