Former Sommelier at Alain Passage's restaurant in Paris, Eric Bordelet moved back to his homeland in Normandie with encouragement from the late Didier Dageneau to begin the task of creating a world in which fermented pears and apples receives as much praise as those produced from grapes. Eric currently produces 20 varieties of apple and 15 varieties of pear on schist and granit bedrock with silt and clay soil. The 15ha are divided into old (40-50 year old) and young (1992) apple and pear trees.
