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The Estate
HIC, this is the story of Marion & Jérémy, two true Normans who work with apples from the heart to make you drink life in bubbles!
The juices and ciders from Cidrerie HIC are pure juices, made from fresh apples harvested in the fall. The fruits are carefully sorted and washed before being pressed, in order to ensure the hygiene and quality of the beverages. No additives are used: neither water, nor sugar, nor yeasts.
Slow fermentation in stainless steel tank
The fermentation of HIC ciders takes place slowly, at low temperatures, in stainless steel tanks located in Sadirac. It relies exclusively on the indigenous yeasts naturally present in the apples, without the addition of sulfites.
The ciders from Cidrerie HIC derive their effervescence from a natural carbonation process. No carbon dioxide is added artificially. This step, as delicate as it is crucial, takes place in the bottle: the yeasts consume the residual sugars from the musts and thus generate fine bubbles.
At Cidrerie HIC, nothing is wasted. Apple pomace is valued in several ways: as apple flour for human consumption, as animal feed, and, as a last resort, for methanization.
The Wine
Tasting
A pure juice made from sweet and bitter apples, with no additives (neither water, nor sugars, nor gas, nor sulfites), fermented using the Norman method with natural carbonation.
A robust cider that retains its fruity notes. Both bitter and aromatic, it will perfectly complement your appetizers, savory dishes, and, why not, your cheeses.
For a product-friendly fermentation, the cider house does not add sulfites and only uses indigenous yeasts, already present in their apples.
