History: A highly regarded cider apple of Normandy, France, where it has been grown for centuries. This cultivar is one of the traditional cultivars in the production of Calvados in the Pays d’Auge.
Why we grow it: This cider apple has a unique spicy flavour that is high in tannins, low in acidity, and low in sugar. With it's rich history and beautiful brass coloured juice, this cultivar is a must in every well-rounded cider orchard.
Canadian Hardiness Zone: 4
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions.
Growth Habits and Disease Resistance: Moderately vigorous and upright, spur bearing. Heavy cropper with strong biennial tendency; we strongly recommend thinning fruit to help balance the biennial habit. Resistant to brown rot, but generally poor overall disease resistance.
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Requires a pollinator of a different apple variety that blooms around the same time.
Flowering Time: Middle
Ripens: early October
Storage: Press within a few weeks of harvest
Recommended Use: Cider
- Class: Bittersweet
- Sugar: Medium, SG 1.047
- Acidity: Low, 2.6 g/L
- Tannins: High, 3 g/L
- Juice Yield: 251 mL/lb
Taste: Pronounced bitterness with notes of clove, nutmeg, musk and leather
- Recommendations: Best in blends where it can boost tannins, complexity, and colour with its brass-coloured juice. Can also be used to make single-variety ciders.
Size including roots:
- 1 year grade 100-200 cm whip
- 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
- B grade less than 100 cm
*Information based on Washington State University's "Cultivar Performance Gallery"