Soil: Clay & Marilee.
Picking up: Manual. End of November 2001.
Variety of apples: 80% of bitter-sweet apples (mainly Saint-Martin, Binet Rouge & Frequin) and 20% of acid apples (Judor).
Fermentation: Fermentation takes place in Inox tank. Native yeasts only are used and fermentation is controlled by settlements extraction.
Shelf life: Standing up bottles, temperature between 8 and 12 °C. It can be stored until the end of 2004 on good conditions. As it ages, the aromatic persistence improves, and the cider becomes more complex and the froth thinner.
Appearance: Froth is thin and persistent. Color is orange yellow.
Nose: Fresh and fruity. As the cider ages, the aromas become more animal (leather). we also find crystallized fruits, apple, citrus fruits and cocoa aromas.
Mouth:Very refreshing. Intense and persistent.
Serving suggestions: the cider Etienne Dupont 2001 can be served as an aperitif, but also during the meal as an accompaniment with poultry or any dishes with cream. It can also be served as an accompaniment to cheese (made with cow milk: Camembert, Pont-l'Evêque, Livarot). The cider can also be served with apple desserts and is a tradition with pancakes.