La Folletiere is a low-branched orchard, planted in 1996 by Benoit’s father.
Topsoil: silt and flint
Subsoil: clay and flint
La Folletiere is made using over 12 different apple heritage varieties from a low-branched orchard, planted in 1996 by Benoit’s father. The apples varieties used include Rambeau, René Martin, Bedan, Binet Rouge, Mettais, and Frèquin. Each apple is used to a varying degree in order to produce a harmonious cider. The final blend is approximately 25% acidic/sour apples (Rambeau, René Martin…), 40% bittersweet apples (Bedan, Binet Rouge…), and 35% bitter apples (Mettais, Frèquin…).
The apples are hand-harvested and the wine is fermented using indigenous yeasts. It is made using methode champenoise and it ages for 10 months on its fine lees in bottle. It is disgorged by hand.
The 2014 has 38 g/L of residual sugar.
-Grand Cru Selection