Cidrerie Du Leguer Brutbrut

An extra-brut cider, this expression is fruity, slightly mineral, with good length and liveliness on the palate. Apple blending: 5% bitter, 50% bitter-sweet, 25% sweet, 20% sharp.

Who says great French ciders must come from Normandy?! Not us!

Cidrerie du Leguer is based in Brittany, six hours drive directly west of Paris – so far west, the next step is the Atlantic Ocean. Here Cedric Le Bloas and his team craft artisanal ciders in very cool (ice cold) climate, farming a small 6 hectares of certified organic apple and pear trees. A Brittany native, Cedric completed his agriculture studies and travelled around the country and beyond, before stumbling upon what would become the Ciderie du Leguer.

After restoring the orchard, 2016 saw the first vintage. Since then it’s been a labour of love and hard work – as Cedric and the team take it up on themselves meticulously maintain the farm following organic principles, lovingly tending to trees aged from between two and thirty years old. The trees themselves house a wide range of indigenous varieties, including: Marie Ménard, Jeanne Renard (Bitter varieties) Fréquin Rouge, Belle fille de la Manche Kermerrien, Frijelach’, Peau de Chien (Bitter-sweet) Bedan, Dous Moën, Douce Coët Lignée (Sweet) and finally Judor, Locart Vert, Rouget de Dol, Petit Jaune (Sharp).

Each cuvee is made according to Cedric’s taste, however the same process is followed time and again. The trees are hand harvested three times between October and December, before further ripening in crates before pressing up to 4 weeks later. The ciders go through two ferments – the first lasting 5 months before bottling, followed by a 3 month fermentation in bottle. The ciders are bottled with no sulphur, just pure juice, naturally sparkling and spontaneous, no collage, only racking and filtering when required. All ciders are brut or extra brut.

As for the end result? These are exceptional ciders with a vinous quality, brimming with character, complex and acid driven with perfectly balanced fruit and tannins.

Le Pere Jules Cidre De Normandie Brut

This cider is produced from no less than 20 different varieties of apples. This gives it a very nice balance between the sweet, bitter and acidic varieties. After a fermentation process that is modified in its length to produce the “brut”, “demi-sec” and “doux” varieties, and light filtration, it is bottled in order to naturally develop its own natural gas. This gives it the fine bubbles that we are known for.

Tasting Notes:

Pours a hazy amber colour with a thin ring of head. The aroma of dry apples, mild barnyard, hay, glue and vinous notes. The taste is sweet apples, tannic notes, mild must and vanilla. Medium-bodied, good balance, soft carbonation. Best served over ice.

Producer and proprietor-harvester of apple cider, Calvados, Pommeau de Normandie and pear cider since 1919, on 45 hectares planted with about sixty varieties in a traditional orchard of standard trees, with pays d’Auge Appellation d’Origine Contrôlée status. AOC. The ciders are 100% pure juice like all French ciders or Perry must be by law and no addition of anything but sulphite under strict conditions is permitted. This is very important to bear in mind when in most countries of the world ciders can have up to 45 % water added, with sugar, aromatics synthetic or natural, sugar, alcohol, preservatives etc. Absolute authenticity and tradition guarantee that besides the strict French cider regulation, Le Pere Jules, do not pasteurize, nor add sulphites to their ciders, meaning their quality is unmatched, but they are unpredictable, subject sometimes to secondary explosive fermentation, making champagne to look tame in comparison.

Sassy Poire

Crisp with subtle acidity and a smooth effervescence balancing perfectly with the pear’s natural sugar.
Best enjoyed as an apéritif or alongside fish, seafood and light chocolate desserts.

Best served at 8°C.

∙ 2.5 % ABV
∙ Delicate and refined
∙ 12 varieties of pear
∙ Bright and clear
∙ Sharp, slightly tannic but soft mouthfeel
∙ Aromas of fresh pear

Maison SASSY is the new, modern face of traditional Normandy cidre. Our home – the Château de Sassy, Normandy – has preserved the tradition of cidre and calvados making since 1852, thanks to our co-founder Xavier’s family and their love for the terroir.

Our mission is to elevate Normandy and celebrate cidre. We created Maison SASSY to change perceptions of cidre through authentic and high-quality handcrafted products, and help put Normandy back on the map.

Our tradition
In order to develop an innovative product that respects tradition, the founders have collaborated with a renowned cellar master to create carefully reworked recipes. Their vision is to revolutionise the perception of artisanal cidre.

Today, the production process is free from additives and concentrates, ensuring a natural and fresh drink and revealing a well-balanced flavour. From the carefully-selected varieties of apples and pears, to the bottling, we are proud to say that everything is 100 % locally-sourced.

Our values
Irrisistible
individuality

Sassy means celebrating uniqueness, championing difference and being indefnably individual.

Charming contradiction

Sassy means embracing your contradictions, loving your imperfections and never questioning your quirks.

Serious pleasure

Sassy means seeking out life’s wonders, following your passions and taking pleasure seriously.

Made in Normandy
The production process is derived from apple and pear extraction and is free of additives. The enhanced aromas of the fruit exude fresh, well-balanced flavours.
From carefully selected varieties of apples and pears to bottling, everything is 100 % locally sourced and produced.

Our cidre brings together craft and creativity, blending authentic Norman provenance with contemporary cocktail culture.

Made with 100 % natural juice, lower ABVs and fewer calories, SASSY is more than simply cidre – it’s the perfect aperitif, wine alternative and cocktail ingredient.

La Famille SASSY
Maison Sassy is a family business at heart. La Famille Sassy now extends from our founders to our farmers, our creatives to our collaborators.

Crucial to the development of the Sassy brand are the chefs and mixologists who champion our cidres in the world’s most premium restaurants and bars, as well as the artists we work with each year to create beautiful limited edition bottles.

Since its creation, SASSY ciders have been appreciated and recognized by the greatest experts. Alain Ducasse, Joël Robuchon or Alexandre Gauthier (from left to right on the photo), many chefs featured our creations on their menu.

SASSY’s ciders inspired a lot of mixologists around the world, such as Maxime Hoerth, Sullivan Doh, Julien Escot, and others. Discover cocktails recipes created by the talented experts in mixology.