Premiers Emois Cidre Demi-Sec
At a Glance
- Varieties: Bohnapfel, Pomme Raisin, Boskop, and Engishofer
- Terroir: Deep molasse over Valais schist, or moraine gravel mixed with brown clay soil.
- Agriculture: Certified organic
- Cider-making: Indigenous yeast partial fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are attained. Natural prise de mousse in bottle. Low sulfur additions (about 20mg/l) before bottling.
- Sweetness: Labelled demi-sec, tastes dry. Approximately 15 g/l.
The fruit for this cuvee come from the 120 year-old farm of Helmut Muller in Thurgovia, where he more than 300 varieties of apples, 100 pear varieties, 15 cherry varieties, and 60 plums varieties. It has been run organically since the eighties, and been certified since 2009.
Premiers Emois 2014: Delicate aromas of apples. A note of ash. A note of something the color green: mountain plants that change with air into walnut husk. But everything is hinted at. It’s aptly named. Premiers Emois: the first stirrings of love, of infatuation. It’s a blushing bouquet. On the front palate it is a little weightier than Transparente and it is a tad sweeter. But even though it says doux, it tastes demi-sec. It is the softest of the bunch, with great fruit, no astringency, and the least pronounced saltiness. Lovely, affectionate, secretive. It’s like holding hands, like one’s premiers emois. Pair after winter with the first warm rays of sun, and with all spring afternoons thereafter.