Text & photos by Élise Bernier
Good things take time, as Loïc, the owner of the cidery, says so well. Within the walls of the magnificent yellow house unique know-how is expressed, but above all else, they enjoy creating quality products, perfect for decorating tables and picnics in Québec. At the Entre Pierre et Terre cidery, production goes hand in hand with patience and passion.
Here, Loïc and Michelle, the co-owners, blend their love of fruit in the rosacea family, with meticulous attention to detail.
“We like to work with micro-productions and experiment without nets! What are we giving up? “
Michelle and Loïc love trying innovative techniques, especially by testing ancestral varieties they have selected for their climate-friendly characteristics. “We make a point of producing small series of very special ciders. We like bold experimentation by playing with traditional apple varieties that thrive here in Montérégie and testing new production methods. “
These methods include the use of amphora in Terracotta, which, like barrels but without the woody flavours, allows micro-oxygenation to provide exceptional refined aromas. These techniques, which are still rare in Québec but common in Europe, highlight the pioneering cider industry.
Each apple harvested is transformed into a unique beverage, full of original flavours and superior quality, designed to delight the taste buds of Quebecers.
Traditions and innovation
The cidery is not only for production, but also a creative laboratory where we experiment with the champagne method to create sparkling ciders, and where we combine berries with apples to enrich the complexity of flavours.
Inspired by his mentor, Francis Pouliot de La face cachée de la pomme, Loïc integrated refined champagne production techniques, adapted to cider, for a rich and complex aromatic palette. This fusion between tradition and innovation is evident in every bottle, whether it’s a sparkling natural cider, a spirit, or a fine tart cocktail prepared with the utmost care. For the summer, the cidery offers Cidre Fermier Rosée, a vibrant product obtained from red-fleshed apples.
The rich diversity of Québec’s climate in a bottle
Québec has an exceptionally rich climate. Our four seasons must be proudly developed and reflected in every local product. The diversity of our climate, from summer heat to winter cold, represents a real opportunity.
While some producers elsewhere in the world have to recreate this climate artificially to enrich their products, here, nature generously provides this gift every year.
Here, apples pressed in winter offer a slightly exotic caramelized flavour since they have been frozen, thawed and then baked in the sun. This is very Québec.
For example, in the Québec winter, we could not make our favourite product, Vermouth. It is important for us to use the uniqueness of Québec’s climate to create and produce products that reflect our beautiful territory.
When we distill, the temperature can rise to 30 degrees. We don’t use dehumidifiers, because it can be very humid in the summer, and that’s what we’re looking for, changes in humidity and temperature. This is what works, to ripen and mature alcohol.
The owners of Entre Pierre et Terre play and create with Québec’s nature and climate. A great reminder of the wealth of our Montérégie area and our jewel, Québec.
New for this summer
– Pétus prunus, coarse hard cider macerated on sour cherries and plums from our orchards
– Péteux aux framboises, coarse hard cider macerated on orchard raspberries
– Péteux aux cassis et cerises, coarse hard cider macerated on small fruit from the orchard
– Péteux au kiwi, coarse hard cider macerated on northern mini kiwi from our orchards
– Cidre fermier rosé, a coarse hard cider made from purple passion red-fleshed apples
– Coarse hard cider made in Calvados barrels
– Traditional hard cider, 100% from old Québec apple varieties
Cidrerie Entre Pierre et Terre
1260 Rte 202, Franklin, Quebec J0S 1E0