Apple Cider - Avrolles
Apple Cider - Avrolles
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Cider apple with a refreshing, invigorating acidity. TART/SOUR. Harvested mid-November.
The Avrolles apple tree is a hardy variety with vigorous growth, with flexible wood adapted to moderately fertile soils.
It is not very susceptible to disease, produces small to medium-sized fruits with yellow skin veined with red, and a characteristic tangy flavor.
Its late maturity, around mid-November, allows for good storage in the ground.
Originating from Avrolles in the Yonne region, this variety, introduced to Normandy in the 1960s, is prized for its single-varietal juice with an exceptional taste.
Apple blends (or apple mixes) used to make cider are generally composed of all or part of apples with the desired technical properties, namely sweetness (sugar), bitterness, and acidity. Some apples, on their own, produce what is called a "single-varietal" cider. Apples are thus classified into the following categories:
- SWEET SWEETS ( Role: indulgence, roundness)
- THE BITTER SWEET (Role: structure)
- BITTER AND TANISH (Role: framework)
- TANGY FOODS (Role: freshness and acidity)
- SOUR INGREDIENTS (Role: liveliness and aromatic accentuation)
