Cidrerie de Verzy
Cidrerie de Verzy was founded by Quentin Paillard, Flavien Nowack, Adrien Renoir, Bertrand Lapie and Antoine Bouvet. Together, they set out to create something special: a high-quality cider inspired by winemaking principles rather than traditional cider-making methods.
Their approach is based on the use of organic and biodynamic apples and pears, harvested from trees between 30 and 250 years old, grown locally in Champagne and Normandy. Fermentation takes place in oak barrels, in their Verzy cellar, for almost a year. This is followed by a second fermentation in the bottle, using the natural sugar in the apples and pears rather than refined sugar. Finally, the cider is aged on its lees for at least 12 months before being marketed.
This project is above all an adventure in friendship. The founders decided to pool their experience and know-how to create, with humility, a unique and captivating cider.
Their approach is based on the use of organic and biodynamic apples and pears, harvested from trees between 30 and 250 years old, grown locally in Champagne and Normandy. Fermentation takes place in oak barrels, in their Verzy cellar, for almost a year. This is followed by a second fermentation in the bottle, using the natural sugar in the apples and pears rather than refined sugar. Finally, the cider is aged on its lees for at least 12 months before being marketed.
This project is above all an adventure in friendship. The founders decided to pool their experience and know-how to create, with humility, a unique and captivating cider.
