Maison HÉROUT

Founded in 1946 in Auvers (Normandy), in the heart of the Cotentin region, Maison Hérout is a forerunner in organic cider production, with a 100% organic orchard since the 1970s and a strong desire to preserve traditional know-how.

Marie-Agnès Hérout has succeeded two generations of cider, calvados and pommeau producers. At first she continued her professional activity, then exclusively, from 2010. With one idea in mind: to obtain an AOC for Cotentin cider, as exists for pommeau and Calvados from Normandy "a very long road that led, in September 2016, to the decree recognising the Appellation d'Origine Contrôlée Cotentin cider " (INAO).

In 2018, Marie-Agnès Hérout, who has been at the head of maison for 22 years, was looking to ensure the continuity of this family business, a flagship of Cotentin cider. Three childhood friends from Carentan (4 kilometres from the cider orchards), who have always loved their region and Hérout products, decided to continue the adventure and the history of Maison : Jean-Baptiste Aulombard (now the manager of the company), Simon Dufour and Maxime Delauney.

Maison Hérout has an orchard of 10 hectares, made up of high-stemmed (30%) and low-stemmed (70%) apple trees. The average age of the apple trees varies according to the plots, from 10 years to 65 years for the oldest. A replanting phase has been underway for 4 years to renew part of the plots. More than 25 varieties of apples are represented in the orchard, including the Rouge de Cantepie, originally endemic to the Maison Hérout orchard and which is now one of the varieties authorised in the Cotentin protected designation of origin (PDO). More than 80% of the orchard is made up of local apple varieties specific to the Cotentin: "Petit amer", "Taureau", "Cartigny" and "Rouge de Cantepie" or "Binet Rouge". They are mostly bitter, bitter-sweet and very rich in phenolic compounds. The so-called "accessory" varieties make up about 20% of the orchard, mainly : Doux Moine, Marie-Ménard, (bitter and bittersweet); Clos Renaux (sweet) and Petit Jaune (sour). These varieties are known as 2nd and 3rd season varieties: their collection, by variety, starts in October and can last until December. The orchards' soil maintenance method is full grassing. The maintenance of a permanent grass cover in the orchard creates a competition favourable to the synthesis of compounds, interesting for the elaboration of ciders. In order to encourage pollination of the apple blossoms at Winery, the orchard has beehives where the bees produce an "all flowers" honey, a mixture of meadow flowers and apple blossoms.

THE LAND
The orchard is located on the Armorican Massif, composed of schistose and sandstone sediments, and granites from the Primary Era. The soils are well drained with little sand or gravel. The Winery offers a landscape of undulating low plateaux with very gentle undulations, at low altitude, in a bocage setting. The plots of land that make up Winery form small islands delimited by natural hedges, which are suitable for organic farming. In addition to the "Cotentin" terroir aspect, this allows the "Nature Refuge" label, issued by the Groupement Ornithologique Normand, to be claimed.

CIDER MAKING
The "bitter" character, typical of Cotentin PDO ciders, is obtained by blending the bitter and bittersweet varieties that dominate the orchard, most of which are the result of centuries of local selection. The low acidity of the ciders from Maison Hérout is the result of the moderate presence of acidic varieties on the Winery. After obtaining the apple pomace (pulp obtained after grating the apples), the cuvage (maceration of the pulp) takes place, allowing the development of the natural compounds essential for fermentation, before proceeding with the pressing. The Maison Hérout has always used a packet press, with double sieve, dating from the 1920s, to obtain an exceptional fineness of juice. The juice is left to rest for 3 to 5 days. This first fermentation allows a natural clarification of the cider ("montée du chapeau"). The clarified juice then begins the second stage of its alcoholic fermentation, during which the sugar is transformed into alcohol and carbon dioxide, under the effect of the indigenous yeasts (without any addition of exogenous yeasts). This fermentation phase is slow: it takes between 4 and 7 months (depending on the desired dosage and the vintage effect) for the sweet must to become cider. The natural foaming in the bottle constitutes the third fermentation stage (which lasts at least 2 months, depending on the vintage). The residual sugar feeds the yeasts and naturally produces carbon dioxide, which gives the Cotentin PDO ciders from Maison Hérout their natural sparkle.

It is the constant respect of traditional methods, imposing the use of indigenous yeasts for the first fermentation and excluding any recourse to carbonation, pasteurisation or any addition of water or colouring agents, which guarantees the quality and the style with the "bitter" freshness of the Cotentin ciders of Maison Hérout. Discover them quickly!

The Cotentin PDO ciders from Maison Hérout are effervescent, unpasteurised and non-carbonated, made from pure cider apple juice. They are distinguished by their colour, which is between golden yellow and orange yellow, and their fine effervescence. When tasted, they reveal a balance where bitter flavours predominate. On the nose, they offer subtle aromas where notes of butter and dried herbs are frequently found. On the palate, their discreet acidity ensures a good balance and allows a very fresh bitterness to express itself.