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... Read more

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.