The new cider crop is directly tasted from the barrels from the middle of January to the end of April. What started off as product tasting for choosing the cider to bottle for sale, has become an unprecedented culinary tradition.
The cider factories have become a gastronomic attraction offering: tasting cider directly from the barrel accompanied by a preset menu consisting of: cod omelette, fried cod with peppers and T-bone steak, and cheese, quince jelly and nuts for dessert.
Colour - The cider is clean, without suspended particles, the fermentation's carbonic acid will give the cider sharpness and freshness, look at the colour.
Smell - Detect the cider's different aromatic substances, balsamic, floral, fruit or mature smells.
Taste - Detect the 4 elementary tastes: sweet, acid, salty and bitter
The cider is a live and subject to the interaction of various microorganisms element, which may cause changes in the quality of cider. Internal tastings of the Association are made to prevent these changes: