Cormé - Eric Bordelet 2021
Original sommelier, Éric Bordelet took over the family business in 1992 after a long apprenticeship with big names in the restaurant and wine world. It has 23 hectares of orchard in property (cider apples, Poiré pears and corms) certified in organic farming since 1996 supplemented by biodynamic soils. Its exploitation is located at the Château de Hauteville, in southern Normandy , on the Armorican massif in the extension of the Domfrontais on the borders of Mayenne and Orne. He cultivates around thirty varieties of Apples, around twenty varieties of Poire à Poiré and eight varieties of Cormes.
The manual harvest is selective according to the maturity of the fruit. The transformation is done with respect for each fruit, then they are assembled, coarsely crushed, delicately pressed before settling and racking of the juice. The fermentation, in an ancestral way, is carried out in vats then the bottling takes place over several weeks or even months depending on the cuvées with more or less residual sugar.
Cormé is a drink of ancient origin produced with corms, fruits of the Cormier (Sorbus Domestica), a tree of the Rosaceae family like the apple tree and the pear tree. The corm is a small pome fruit, yellowish, red or gray depending on the variety. It contains 30 g/L of residual sugar.
