“Sidriculteur-Pomologue”, that’s how Eric Bordelet is defined, a training sommelier who decided to return to southern Normandy (Calvados) in the early 1990s to take care of the 19 ha of apple and pear of wild varieties (30 varieties of apple, 15 of pear) and organically produce ciders and poirés, cultivating in a way that expresses the soil and the variety of flavors conferred by the great preservation of the diversity of trees. It produces a Bruta cider, an Argelette cider from a schist soil, a Poiré authentique and a Poiré from a granitic soil. The fermentation process is done with natural yeasts, cider and poiré then age in vats or barrels. Here, Sidra and Poiré are complex and with great freshness, excellent gastronomic aptitude. Real apple and pear wines.