 The Brie cider (sweet and brut) and the apple juice offered for sale by Tourneboeuf are now organic products. The criteria required for such a naming were validated since the origin but it had never been officialized! So, besides being local products (of the Brie region: French natural region situated at the east of Paris) and craft products (production in Choisy en Brie near the orchards of the harvest), they possess from now on a guarantee concerning their natural quality. One of the essential and considerable criteria of this attribute is the total absence of pesticides on the orchards where apples come from.
Let us specify the conditions which give the Organic naming to a product:
The production has to come true without artificial, pesticidal, fungicidal fertilizer, or weed-killer of synthesis
The processing and the preservation have to come true without additive, preservative agent, colouring agent or artificial aroma and without use of irradiation.
The product must not contain genetically modified organisms or ingredients having undergone an irradiation.
Its production is done in an environmental protection manner and in the optics of sustainable development.
Unlike the industrial cider, the fermentation of the Brie cider terminates inside the bottle where a natural foam grip happens. The industrial cider is very sparkling because carbon dioxide is injected during the bottling which can provoke an aggressive sensation while drinking. In its advantage, the natural fermentation of the Brie cider guarantees the delicacy of bubbles and produces a more easily digestible drink.
The selection of the categories of apples (soft, sour, bittersweets) supplied the specific peculiarity of the Brie cider. In particular, the Mauperthuis apple which is a typical variety of the Brie region is used with other numerous varieties in the conception of the Brie cider and the Brie apple juice.
Additionally, the "medium-sweet" Brie cider is reappointed "sweet" in application of the legislation.
The content in residual sugar and in alcohol determines the quality of the cider. Blocking the fermentation during the manufacturing allows to control this content. It is regularly measured during the fermentation by means of a reflectometer.
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