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. A few 300 old pear trees are fermented separately, creating the cuvée 'Poiré Granite'. A true purist, Eric only plants pure varietals of the fruit. After fermentation, the juice is racked several times and filtered lightly before being bottled to undergo and second fermentation. Not only are these serious Cidres and Poirés, we think they are also capable of extended cellaring.