| The Pays d'Auge is representative of Normandy : half timbered houses, cows, green hills and orchards of apple blossom. Between Dives and Toques, the whole region lives at nature's rhythm . The apple trees which appeared here around the 12th century are along with farming the principal contributory factors of the economy. The vocation is concretised with the three appellation cheeses synonamous of Normandy :
- PONT L'EVEQUE, LIVAROT and CAMEMBERT
as well as the three cidermaking appellations :
- The CALVADOS Pays d'Auge, (A.O.C.) POMMEAU and the CIDER Pays d'Auge, the one and only A.O.C. in the Region of Normandy for cider.
It is in the heart of this region, since over 150 years, that the Hubert family perpetuates it's know how. Fifteen local varieties of cider apples, both bitter and bitter sweet are planted on 35 hectares (around 87 acres) of land. The totality of the production is transformed on site.
From the fruit to the bottle : tradition and rigour
The techniques of transformation, modernised by a recent mechanisation, favourise the expression of the quality of the fruit with notably : the stocking of apples until they reach a perfect ripeness, vatting of the pulp, natural clarification by defecation, progressive alcoholic fermentation, continuing in the bottle.
Before being sold under the label Pays d'Auge, the cider which is ready to be sold must undergo several tests, such as the taste test and analysed to be certified by the I.N.A.O.
On the patio or on the finest tables
It's refreshing qualities are appreciated on a hot summer afternoon, whilst the roundness, bitterness, power and aromatic complexity permit this cider to be associated with many different dishes : roasts, poultry, dishes with cream or butter, normandy cheeses and sweet desserts. |
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