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The Vulcain cider house processes fruit from the local Fribourg orchard, namely apples, pears and quinces of old varieties grown on high trees and not treated. The Fribourg terroir with its cool climate and the diversity of its soils allows the expression of very beautiful nuances in the aromas, all the more so on the old trees. The fruit is bought directly from the growers and sometimes Jacques Perritaz also takes care of the harvest.
Its flagship products are sparkling cider partially fermented using the "guillage" technique. They are available in different vintages from one year to the next, depending on the varieties available. They are always "pure juice", fermented on their wild yeasts, coarsely filtered and, depending on the cuvée, slightly sulphited at bottling.
Suggestions for accompaniment
A marvellous aperitif, with raw fish dishes or large cheeses such as tomme or hard cheeses.
The wines of
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