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White Cider / France / Normandie / Cider AOP / 6 % vol
Ranked by our clients in the TOP 10 Normandie
SYDRE ARGELETTE 2020 - ERIC BORDELET
Bin end sale

SYDRE ARGELETTE 2020 - ERIC BORDELET

0,75 L White Cider / France / Normandie / Cider AOP / 6 % vol

Decidedly the best gourmet cider on the market - made from the maximum varieties while being careful to respect the vintage!
Argelette du Sidrologue, from Eric Bordelet, is produced from apple trees that are over 100 years old, cultivated on a gravel-shale soil - where its name comes from - and made using traditional maceration techniques. We find a good complexity on the nose around apple, lemon and spice notes. The palate is lively and elegant with really refined bubbles. Sweetness is present but not overpowering for a cider with a lovely balance and great length. This stunning signature cider will gain in complexity over the years.
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£ 15,21 £ 14,30
While stocks last
Only 21 bottle(s) left
1
Available
Smash-proof Packaging
£ 19,06 / L
Pros of Vinatis
SPEEDY DELIVERY
IN THE UK OR EUROPE
SECURE
PAYMENT
100% OF OUR WINES ARE
BLIND TASTED AND APPROVED
Discover Number 1
SIDRE TENDRE - ERIC BORDELET

Elected 1st!!

SIDRE TENDRE - ERIC BORDELET

An outstandingly refreshing and delicious cider!

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SYDRE ARGELETTE 2020 - ERIC BORDELET
  Vintage
2020
  Character
Cider
  Style
Dry
  Service Temperature
7-9°C
  Service
Direct from bottle
  Storage instructions
To drink or to store in cellar
  Food and wine matching
Aperitif, Exotic cuisine, Cheese, Fruity dessert, Chocolate dessert


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ERIC BORDELET

A graduate in wine-making, former sommelier in a large Parisian restaurant, Éric Bordelet took over the Hauteville family farm in 1992. He was 29 years old at the time and already the goal of putting cider and poiré back on the tables just like wine. For this he had to produce exceptional ciders and poirés with an approach similar to that of the winegrowers he usually worked with. Very early on he thought it possible to produce ciders and poirés for cellaring as we do for wine. To stand out he decides to call his product sidre, et sydre for the gastronomic range and immediately announces himself as a sydriculturist, pomologist and poirologist.

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