Definition: Pommeau de Bretagne

Appellation d'origine contrôlée (AOC) designation given to cider-based aperitifs made from Breton brandy, with a regulated designation of origin, and cider apple must. The latter are suitable for the production of cider with the "Cornouaille" appellation d'origine contrôlée. Pommeau de Bretagne must therefore be produced and aged in the "Cornouaille" appellation area. It is made by fortifying the must, after fermentation has begun, with Breton brandy. The final sweet product must have an alcohol content of between 16° and 18°. Pommeau de Bretagne produced in this way must be aged for at least fourteen months in wooden barrels before being offered to the public.