Eric Bordelet

The world’s most famous Norman ciderologist, Eric Bordelet, a former high-level sommelier, honed his talent at the three-Michelin-starred restaurant L’Arpège in Paris, under the guidance of Alain Passard. Almost by chance, he returned to his homeland, specifically to Charchigné, and devoted himself entirely to studying apples and pears, crafting ciders with the same philosophy used to create great wines.

He reclaimed a family estate with orchards of century-old trees and adopted organic and biodynamic farming methods. Today, 23 hectares of land host 20 varieties of apples. A man who defines himself first as a farmer and then as a ciderologist, he has carefully selected trees that are nearly 200 years old, producing truly unique fruits.

Bordelet’s secret lies in treating these fruits as if they were the finest grape musts, creating unforgettable bottles. Without a doubt, apple cider is comparable to red wine, where tannins are expressed through the fruit’s pectin, while pear cider exhibits tannins similar to those found in white wines, echoing their acidity. He has dedicated a significant part of his life to studying soils, plants, ancient recovered varieties, fermentation processes, and countless experiments.

Bordelet’s ciders are exceptional, just like him and the new generation that is already supporting him in the business.