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Old French bittersweet variety. Green yellow fruit, sometimes with a pink blush. If allowed to ripen fully in Oregon’s hot summer climate, will attain high sugar level and bitter tannins will mellow. If you’re hoping to make a keeved (or similar) cider, which retains some residual sweetness and balanced sweet tannins, this apple should be in your blend.
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Small, deep red French bittersweet variety. One of the key apples used by cider mkers in Brittany (along with Kermerrien and Marie Menard). Rich, butterscotch juice. Productive tree, Sweet and mild tannins. Keeved cider absolute must
Another classic French bittersweet native to Brittany. Small red-orange fruit. Large productive tree. Bitter, dark juice is highly perfumed. Must for keeving
Valuable bittersweet with excellent tannic structure and deep apple flavor. Better acidity than many bittersweets. Name comes from the French apple, but the bittersweet cultivar of this name found in the Pacific Northwest may not mach the French parent. Attractive red apple that turns yellow-orange when completely ripe. Excellent for keeved cider.
Today one of France’s most widely-planted bittersweet varieties. Regular bearning, productive tree. Apples on the large side (for cider) and turn a creamy reddish-orange when ripe. Rich, tannic, dark juice
French. Sought after for high tannin levels. Adds body and character to ciders.
French. Vigorous, productive tree.
French. One of the most widely used Norman cider apples. Frangrant, low-acid bittersweet.
The version of this apple widely available in the USA is arguably the same apple as Muscadet de Bernay.
Classic French late season bittersweet. Very vigorous tree. Apples are red flushed but generally retain some green even when ripe. The tannins in Muscat de Bernay are soft and delicate. Juice is sweet, dark and rich. Not to miss for a true French style keeve.