Along with other cidre-producers in the department, Marie-Agnès spent the last 15 years seeking AOC certification for the Cotentin Peninsula. The Cotentin Peninsula was approved and recognized in May 2016, making it the third and most recent AOC to be awarded in Normandy. All AOC Cotentin cidre is certified organic.
The Hérout family farm estate, where Hérout à Auvers cidre is produced, is located in the beautiful and rugged Cotentin Peninsula of the northwest coast of France. The apples in this region thrive in its lush and oceanic climate. The Hérout family began producing cidre in the 1940s on their farm in Auvers, Normandy, which is in the AOC Calvados. As they progressed in their craft of cidre-making and became renowned in the region, they turned next to making all their products organically certified. Since then, their daughter, Marie-Agnès, has taken over the farm and remains true to her family cidre-making heritage by producing some of the finest cidres available from this region. She also continues the family tradition of planting apple trees for future generations. Since 2000, Marie-Agnès has led the Syndicat de Promotion du Cidre du Cotentin to earn the region’s certification for Appellation d'Origine Contrôlée (AOC) Cotentin status. In May of 2016, after 16 years of hard work and perseverance, her region was awarded the label AOC Cidre Cotentin.
Cidre has been a part of the Hérout family for almost a century. Marie-Agnès’s grandparents transformed their estate into a cidre apple orchard and began selling their cider by the pitcher in the 1950s and ‘60s to local cafes and restaurants. Their well-known bottled cidre was only produced in small amounts at that time and served only on special occasions. It wasn’t until a decade later, when cidre bouché began being sold for everyday consumption, that Marie-Agnès’s parents, Auguste and Marie-Thérèse, decided to invest in the production of cidre bouché, AOC Calvados, and AOC Pommeau.
The Cotentin has always played an important role in the development of cidre in Normandy and is considered the cradle of many cidre apple varieties that flourish due to its lush land and oceanic climate. Bitter and bitter-sweet local varieties of apples are used to make cidre Cotentin.
AOC Cotentin cidre is organic, unpasteurized and contains apple varieties rich in tannins. The cidre is typically a golden straw color with a slight orange hue, and is characteristically dry or very dry. The terroir of the Cotentin imparts a taste that is supple and robust on the palate with a slightly bitter-sweet flavor. The AOC Cotentin cidres provide an excellent accompaniment to hearty dishes, dishes with cream-based sauces and strong-flavored cheeses.
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