In 1992,Eric Bordelet, previously sommelier at Arpege Alain Passard’s Restaurant in Paris took over the production of this family property in Normandy. Believing that cider and Poiré should be produced like wine, he grows more than 20 varieties of apple and 15 varieties of pear. Connoisseurs admire his entirely artisan and apothecary style of working. Bordelet’s property is situated on schiste terroir dating back to the Pre-Cambrian era, degraded to silt and clay-silt soil. The orchards are cultivated according to biodynamic principles. Eric calls his ciders “Sidre”, preferring the Old French spelling.


Eric Bordelet Sidre Tendre

Eric Bordelet Poiré l’Authentique

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