Description
The Cornouaille PDO is a cider produced from the pure juice of local and traditional cider apple varieties such as Kermerrien, Marie Ménard, Douce Moen, Douce Coêtligné, Guillevic and C'Huéro Briz, C'huéro Ru, Seac'h biniou, Rouz Coumoullen or Dous Bloc'hic from identified orchards.
Production Area
The production and processing area of the Cornouaille PDO is in the Finistère department, an ancient area of Cornouaille in the Brittany region. It took almost 10 years of research on the different apple varieties in the territory, the processing methods and soil analysis in order to define the geographical area of designation.
Production Method
Apples used in the production are divided into categories depending on the specific flavour of the must and following traditional classification criteria. Once classified, the apples are crushed or grated without adding water. The must obtained must be subjected to fining and allowed to ferment slowly. The formation of froth occurs through the fermentation of residual sugar in the bottle. Sweetening, pasteurization and gasification are prohibited.
Appearance and Flavour
Cournouaille PDO is clear, has a characteristic brown orange-red colour and has an ample froth in the glass, with an agile and persistent perlage. The aroma has an aromatic complexity in which it is possible to detect the essences of flowers, fruits and a vague spicy aroma. The flavour, after an initial soft sensation, offers a structured aftertaste around a dominant bittersweetness and leaves a final fruity sensation with a slightly astringent hint.
History
The growing of apple trees in Cornouaille has very ancient origins, dating back to the 6th century. A renowned production of cider was developed in the 14th century using new varieties of apple trees with tannin rich fruit. The reputation of the Cornouaille PDO, which today is highly appreciated by consumers, is attested by several documents of the 19th century.
Gastronomy
The Cornouaille PDO should be stored in cool places such as a wine cellar and is usually consumed fresh or cold at a temperature which can vary from 7°C to 10°C. Excellent also for drinking alone, however it matches well with any type of fish dish and is an ideal compliment for oysters and other shellfish. Often used in combination with local recipes for the preparation of free-range poultry, compact and flavoured meats that are cooked with cider, associates well with fresh cheese, and is ideal to accompany desserts.
Marketing
The product is sold as Cornouaille PDO. It is marketed in glass bottles, often the type used for champagne, to resist fermentation.
Distinctive Features
The very hot climate and the structure of the soils, of medium depth, are the ideal growing conditions for the cider apple. This characteristic of the production area gives the Cornouaille PDO those qualitative peculiarities that distinguish it from other similar products.
