This alcoholic beverage, made from fermented apple juice, was once somewhat overlooked in our region, but has been enjoying a revival in recent years.
The apples are harvested when fully ripe, then sorted and cleaned. They are then crushed and pressed to extract the juice. This juice is fermented over several weeks—or even months—during which the sugar is converted into alcohol. Finally, the cider is left to mature to develop its full range of aromas before being bottled.
Associated producers
La Gruyère
