Cidre de Bretagne

This is the defence and management organisation (ODG) shared by the two French cider protected geographical indications, PGI (IGP) — 'Cidre de Normandie' or 'Cidre normand' (IG/05/96) and 'Cidre de Bretagne' or 'Cidre breton' (IG/04/96) — as stated on the official INAO product pages for each of the two designations. It is registered as a 1901-law non-profit association, located at 123 rue Saint-Lazare in Paris. It is chaired by Philippe Musellec.

In this capacity, it represents the cider PGI sector to the INAO. Its role is distinct from that of the defence and management organisation specific to the 'Cidre Cotentin' PDO (AOP), a more restricted area (the northern part of the Manche département) governed by its own ODG, Normandie Terre d'Appellations Cidricoles.

Its website offers a search tool for PGI-approved producers, as well as a dedicated area for authorised operators to complete their identification procedures with the ODG.

Cidrerie Kerné presents itself as “the oldest artisanal cider house in Finistère”, founded in 1947 by Pierre Bosser in the very heart of the Pays Bigouden, in a traditional workshop. Today, the estate is run by Anne, Claude and Gérard Bosser, who carry on this family savoir-faire, modernised over time.

Kerné ciders are made from 100% pure juice, exclusively from cider apples from Brittany (PGI (IGP) Bretagne), with naturally obtained effervescence. The range also includes pure-juice apple juices, as well as an aperitif and a cider vinegar — the latter made from organic apples. The house claims 25 medals at the Concours Général Agricole since 2010, as well as several Prix d'Excellence awarded by the Ministry of Agriculture (2005, 2006, 2020, 2023).

The shop, located in Pouldreuzic around twenty kilometres from Quimper, offers free tastings of ciders and apple juice as well as the sale of local Breton products — cakes, confectionery and chocolates, preserves, teas, coffees and books. A bottle-return deposit system allows customers to return empty bottles in exchange for a discount. The Kerné discovery area retraces the history of cider and apples through a sensory and interactive tour lasting around 45 minutes. Guided tours of the production workshops are offered only in autumn, during the harvest and pressing, with bookings open from mid-September.

Val de Rance describes itself as a cider cooperative. It offers several ranges of cider — 'Perle de Cidre', 'Cidre de Bretagne', 'Envies de…' and a rosé cider — including a selection made from heritage varieties grown organically. It also provides a range dedicated to trade customers (crêperies, restaurateurs, bakeries and pâtisseries, wine merchants and delicatessens). The cooperative states that it is part of the 'Pour l'Agriculture du Vivant' initiative.

The house presents itself as showcasing artisanal know-how since 1952, under the name 'Les Cidres SORRE'. It is located at 14 rue des Étangs in Plerguer, in the heart of its orchards, just a stone's throw from Saint-Malo.

A team of around a dozen people welcomes visitors for a free tasting, alongside a selection of regional products and traditional tableware (bolées, jugs). The shop is open from Monday to Saturday, with extended hours from April to September.

Its range includes dry and sweet ciders, a rosé cuvée, a poiré, a chestnut cuvée and a winter cuvée, as well as a version presented as 'organic' (dry and sweet) and 33 cl 'mini' formats. It also offers apple juices, including an apple juice presented as 'organic'. It sells on site, online and at collection points.

Founded in 1923 by Louis Raison, the cider house was initially established in the village of Domagné before his son Loïc Raison moved it to its current address in 1936. Since then, the house has preserved and passed down its savoir-faire from generation to generation, under the guidance of cellar master William Wyme, who crafts ciders with rich, complex aromatic bouquets. All the apples come from Breton orchards and are carefully selected; the house is a signatory to the "100% Pommes de France" charter and belongs to the Produits en Bretagne network.

The range, marketed under the Loïc Raison brand, comes in several profiles — tasting cider, cider & hops, intense brut cider, sweet cider, and traditional cider. The cider house produces a Cidre de Bretagne PGI (IGP) as well as certified organic products; it opens its doors to visitors and offers direct sales on site.

At the Concours Général Agricole 2026, two of its ciders won medals in the Cidres de Bretagne PGI category: a bronze medal for the brut Cidre de Bretagne PGI and a gold medal for the sweet Cidre de Bretagne PGI.

Located in Le Cormier, in the heart of the pays de Brocéliande near the Tombeau de Merlin, the cider farm is run by Sonia and Emmanuel Huby. The farm manages more than 60 hectares of cider orchards and boasts over thirty years of know-how; all the apples used to make its farmhouse ciders come from its own orchards.

The range comprises ciders, apple juice, jellies and table apples. Sales are made directly at the farm, by appointment during harvest and production (from September to December); the growers also welcome motorhomes and offer a chance to share in the history of the orchard.

A stone's throw from La Gacilly, the La Ruaudaie cider house crafts cork-stoppered ciders under the Cidre de Bretagne PGI (IGP) appellation, pure apple juices — still or sparkling — as well as apple and cider jellies, in keeping with the terroir and Breton gastronomic tradition. Part of the range comes from organic farming. The family-run house claims the title of "artisan-producteur" and highlights a constant quest for aromatic intensity.

The direct-sales shop and its bar are open all year round, Tuesday to Sunday, from 10:30 to 21:00; tours of the premises are not offered, however. From early July to late September, the cider house extends the experience with a crêperie-restaurant set on the banks of the canal de Nantes à Brest (closed on Monday evenings), where galettes, crêpes and mussels can be enjoyed accompanied by the house ciders.

At the 2026 Concours Général Agricole, the cider house received a Silver Medal for its brut Cidre de Bretagne PGI, as well as a Gold Medal for its artisanal brut cider in the open category.

At Château de Lézergué, in Ergué-Gabéric near Quimper, the Jan family has farmed a 35-hectare orchard of 25,000 trees since 1990, planted from around a hundred cider apple trees first put into the ground by M. Jan in Audierne. The farm, managed organically, cultivates a selection of twelve apple varieties, picked and sorted by hand at maturity. Matthieu, the eldest of the 'three brothers', expanded the orchard to its current size, before Guillaume set up the processing workshop and Joseph, the youngest brother, joined them in turn.

The cidery markets, under the name Château Lézergué, a Cidre de Bretagne PGI (IGP) range (brut, demi-sec and doux, cuvée 'Les 3 frères'), a rosé cider, a pommeau de Bretagne, a lambig de Bretagne (eau-de-vie de cidre AOC), as well as apple juice and cider vinegar, regularly awarded medals at major agricultural competitions. Direct sales take place from Monday to Friday, from 8:30 to 12:00 and from 13:30 to 18:00.

At the gateway to the presqu'île de Rhuys and the golfe du Morbihan, in Surzur, Cidrerie Nicol has been making cider and apple juice since 1928, from generation to generation — today run by Jean-Michel and Didier Nicol. Fourteen hectares of orchards planted with Breton varieties (Guillevic, Douce Moën, Peau de chien…) surround the property, supplemented by some twenty hectares under contract with local growers; the area benefits from the highest sunshine levels and lowest rainfall in Bretagne, two assets that give the apples their rich sugar content. The freshly gathered apples are sorted by hand and crushed, after which the must undergoes a slow, natural fermentation until spring before being matured for a few weeks in the cellar.

The house produces a range of cidres bouchés — brut, fruity and sweet —, pure apple juice made without heat treatment, as well as the 'Royal Guillevic', a prestige cider crafted exclusively from hand-sorted Guillevic apples and the only cider in France to carry the Label Rouge; it is enjoyed well chilled, in a champagne flute, as an aperitif or with dessert. When it comes to its commitments, the cider house is certified Haute Valeur Environnementale, operates a deposit-return system for its bottles and kegs, fitted photovoltaic panels in 2020, and introduced around thirty beehives into its orchards to encourage pollination. In 2026, it won three medals at the Concours Général Agricole — gold for its brut cider and for its artisanal apple juice, silver for its sweet cider —, a distinction hailed by the house as the culmination of nearly a century of family know-how passed down in Morbihan. Direct sales are available at the cider house, from Monday to Saturday.