Making your own cider at Mont Viné cidery

Immerse yourself in the heart of Normandy, a region famous for its lush apple orchards and exquisite apple-based beverages. Cider lovers, this is your chance to dive deep into the art of cider-making with a hands-on workshop led by a local producer. Explore the fragrant world of apples, learn the age-old techniques behind cider production, and, as the grand finale, bottle your very own creation to take home as a unique souvenir of your Normandy adventure!

Constance, Cider Producer

Mont Viné Cidery was founded in 1983 by Constance’s father, a passionate advocate for local produce. After spending a few years in the south, Constance is back in Normandy, breathing new life into the family business. Today, she crafts between 10,000 and 15,000 bottles of cider each year, blending tradition with her own fresh touch.

In the heart of the Eure department, near Gisors, lies the enchanting Mont Viné Cidery, where visitors are often greeted by the melodic sounds of horses neighing. We are welcomed by Constance, the owner, whose bubbly energy perfectly reflects the vibrant spirit of her craft. She guides us through 5 hectares of lush orchards, where each apple tree stands as a testament to the meticulous care it receives. The trees are carefully categorized into tall and low varieties, with the latter proving to be more prolific.

The rich diversity of the orchard comes to life through a fascinating array of apple varieties, each with evocative names in French like ‘le moën doux’ (the gentle monk), ‘la peau de chien’ (dog’s skin), ‘le petit jaune’ (little yellow), and ‘la douce coët ligné’ (the sweet coët ligné). These names, brimming with tradition and character, add an authentic touch to the cider experience, reflecting a deep connection to the land and the region’s unique flavours. Constance guides us through the art of blending — balancing acidity, sweetness, bitterness, and bittersweetness. Discovering the step-by-step process of cider-making is truly captivating!

Greeted with warm cider!

As we step into the warehouse-like space filled with towering fermentation tanks, the producer invites us to settle onto benches, instantly creating a relaxed, welcoming vibe. We’re handed steaming mugs of warm cider, a unique blend of golden apple, orange, cinnamon, honey, and star anise that’s simply irresistible. My eyes wander to shelves lined with creatively labeled cider bottles, artisanal liqueurs, apple jellies, and other local treats — it’s a visual feast! In this cozy atmosphere, Constance begins to share the captivating story of this special place.

A sustainable, family-run organic farm

Generations ago, in the 1930s, Constance’s great-grandfather laid the foundation of the farm. The torch was then passed to her grandfather and father. Today, Constance proudly carries on the Hyest family legacy. It’s her turn to guide the farm into the future. A few years ago, she made the decision to transition the orchard to organic farming, adopting a more sustainable and environmentally friendly approach. Alongside mastering cider production, she also cultivates flax, beets, and grains. Constance explains that in the close-knit cider-making community of Normandy, solidarity is key.

Now, it’s our turn to shine. Constance hands us a carafe, and we begin sampling ciders from each tank, marveling at the subtle colour variations from one sample to the next!

Creating Your Blend: The Art of Alchemy

We step into a bright room, setting the stage for our next adventure. The first exercise challenges our sense of smell. Some scents are easy to identify, like vanilla and lemongrass, while others are trickier. Claire steals the spotlight by uncovering the essence of leather. Constance then introduces us to graduated beakers, guiding us through the alchemy of sugar density. ‘The second cider is well-balanced, ready to be bottled,‘ Constance says, before asking for our thoughts on the other samples. Some are sharp and acidic, others acetic or fruity, while a few are sulfuric or sweet. After this chemistry lesson, it’s time for some math to calculate the density of our mixture and decide whether our cider is dry, semi-dry, or sweet. A sensory journey that blends science and artistry into the perfect cider creation!

Customisation and bottling

As we wrap up our cider workshop, each of us has crafted a unique ‘recipe.’ The final step is here: customization and bottling. We pour our creations into personalized bottles, give them an inspiring name, and seal them with a cork. With our bottles in hand, excitement fills the air, but patience is key, we must wait at least a month before we can savor the fruits of our labor. Will my cider live up to expectations? I certainly hope so!
*Alcohol can be harmful to health. Consume in moderation.

**While the workshop is conducted in French, an informative booklet in English guides you through each step of the cider-blending process, ensuring the experience is accessible to English-speaking participants. This blend of authenticity, set against the backdrop of a traditional French cider farm, adds an enriching and delightful layer to the workshop.

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