Blending and Bottling
When the second fermentation is over, we possess quite a number of vintages, displaying various characteristics. We then need to find the right blend by associating these vintages so as to obtain a quality cider.
The experience and skills of the cider maker are essentials in order to achieve successfully such a gustatory marriage.
Once the blending is over, the new vintage thus obtained has to be filtered before the bottling.
This filtration is only partial, so as to retain a part of the cider indigenous flora.
In order to limit the risks of oxydation, the bottling is executed under vacuum. Each bottle is filled, corked, muzzled and labeled.