Pierre Rousse - Le Pelut Babiole Cider (2011)
Pierre Rousse - Le Pelut Babiole Cider (2011)

Pierre Rousse - Le Pelut Babiole Cider (2011)

Le Pelut cider is made from wild apples picked in the eastern Pyrenees at an altitude of about 1000 meters above sea level and the soil is granite. The apples are picked in October-November and pressed immediately after harvest. The fermentation takes place naturally, ie without added yeast or sugar. Babiole is a still cider that has been fermented slowly for about half a year and then aged. A truly unique aged cider a decade in the making.

For the ones looking for a unique experience!

I grow 5 hectares of vines in western Languedoc, south of Carcassonne. Culture is organic. I produce natural wines with simple processes, without any input. Original wines and 100% fruit. The soils are calcareous clay. The climate is marked by mediterranean influences but also by oceanic influences. The grape varieties I grow are Merlot, Pinot noir, Cabernet franc, Cabernet Sauvignon and Chardonnay.

Blue Cheese, Soil, Crisp Red Apple

Funky Cheeses, Gamy Meats

About the Winemaker

I grow 5 hectares of vines in western Languedoc, south of Carcassonne. Culture is organic. I produce natural wines with simple processes, without any input. Original wines and 100% fruit. The soils are calcareous clay. The climate is marked by mediterranean influences but also by oceanic influences. The grape varieties I grow are Merlot, Pinot noir, Cabernet franc, Cabernet Sauvignon and Chardonnay.

Tasting Notes

Blue Cheese, Soil, Crisp Red Apple

Pairings

Funky Cheeses, Gamy Meats