Produced from 100% organic fruits harvested in the canton Friburgo, in Switzerland, the sidro of the Cidrerie du Vulcain is the result of a very specific and targeted philosophy of land preservation and environmental sustainability Owner Jacques Perritaz takes his "gentle" approach to production to heart, so much so that if he's not buying fruit from trusted local producers, he does the picking himself.
Apples, pears and quinces, stricly unprocessed, are carefully selected, favoring those of old varieties that grow on high stalks. The Freiburg region, with its cool climate and rich soil, allows for a rich expression of aromas, all the more so on old, tall trees. Cidrerie du Vulcain's approach helps to enhance the value of old orchards, which are currently neglected due to the lack of outlets in the cider and table fruit market and contributes to the preservation of a traditionalrich and diverse, landscape which is essential for biodiversity. It is no coincidence that the SLF (Swiss Landscape Fund) supports this approach.
The company's flagship product is undoubtedly its sparkling cider partially fermented with the "guillage" technique. The ciders are of different vintages depending on the varieties available and feature "pure juice," fermented on their wild yeasts and coarsely filtered.
But lagAlpi has also selected for you other delicious products, starting with the Botsi de Glace, a partially fermented juice from a rare species of pear that only grows in a few orchards in central Switzerland. An authentic rarity that sums up the effort of Cidrerie du Vulcain to distinguish itself with a proposal that aims at excellence.