Cidrerie du VULCAIN

Swiss ciders!

The Vulcain cider house takes its name from a butterfly from Fribourg that Jacques Perritaz considers a companion for autumn harvesting. A true craftsman of the revival of natural ciders for gastronomy and pleasure, Jacques Perritaz has put Switzerland on the map of the ciders we love!

Trained as a biologist, Jacques Perritaz started a cider-making project to bring back to the fore old apple varieties from the Fribourg region in Switzerland.

To make his different cuvées, Jacques buys his apples, pears and quinces from various high-stem orchards in the Fribourg region. Sometimes he also takes care of the harvest.

Natural ciders and perries

Like his colleagues and friends, Antoine Marois, Cyril Zhang and Cédric le Bloas(Léguer cider house), his objective is to make natural ciders.

This implies minimal or no use of sulphur, natural foam production with wild yeasts (natural), no carbonation!

The ciders of Jacques Perritaz

Unlike his colleagues in Brittany and Normandy, Jacques is obliged to do a little filtration to stabilise his juices because of the rich terroir.

It is very difficult to miss the cuvées of the cidrerie du Vulcain as the quality reflects the terroir of Fribourg. From ciders to perries, including the mythical Cuvée 3 pépins (apple / pear / quince), precision, minerality and freshness are always present. Whether for an aperitif, a snack or a meal, the juices always make for a light moment. Fresh and precise juices, without heaviness.