In Le Mouret, Jacques Perritaz keeps the traditional cider farm, Le Vulcain. A biologist by training, it was his passion for oenology that drove the craftsman to produce his own cider. The aim of the cider farm is clear: to capture the intensity of the flavour of the fruit and promote the diversity of produce from Fribourg in a beverage that is both delicious and refreshing.
He lays in supplies of apples, pears and quinces from the orchards of the region, which are managed organically. Ancient varieties, often unknown by the public at large, are found here, such as pomme raisin, midolette or pomme de Fer. "I’d really like to bring these rather neglected varieties back into fashion, make them better known", states the expert.
The cider is available in several vintages, bearing the delightful names of "Premiers Émois" ("First Emotions") or "Trois Pépins" ("Three Pips"). A typical vintage, but also the favourite of Jacques Perritaz, is "Transparente": eloquent and intense, this cider works very well as an apéritif.
A piece of advice from the expert: in making fondue, cider can replace the white wine admirably, giving a lighter mixture.