Château de Hauteville
Eric Bordelet, professor sommelier, found the family company in 1992 after working with the great names of the world of catering and wine. Eric cultivates more than 30 hectares planted with fruit trees with biodynamic methods, which include 30 varieties of apples and 15 pears. Fruit collection is manual, selectively depending on the maturity of the fruit is tough from September to December due to the large number of varieties. The fermentation is natural in tub or barrel and bottle for several weeks or months, depending on the vintages, with more or less residual natural sugars. Three labels produced; Sydre Brut, Sydre Argelette and the Poire Granit Brut produced with pears that come from centenary trees. All versions are characterized by a soft attachment, from a great freshness that can surprise you.
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