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AOC — PDO — Brittany
The first French cider crowned with a PDO, Cornouaille is a cider of character — golden, tannic, crafted in southern Finistère from ancestral local varieties, with in-bottle secondary fermentation, never pasteurised.
Cider-based drink from Brittany, PDO (AOP) since 1996.
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The introduction to Cornouaille of apple varieties rich in phenolic compounds, arriving from Spain, is believed to date back to the 6th century — brought by coastal trade along the Atlantic coast, or from Ille-et-Vilaine. This new plant material brought a decisive technical advance: the phenolic compounds in these varieties slow down and protect fermentation, and facilitate the clarification of the musts. By the late 19th century, numerous writings already attested to the renown of the cider produced in Cornouaille, where many small orchards were developing around Fouesnant; in 1905, the ampelographer Crochetelle drew up an inventory there of varieties specific to southern Finistère.
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In the 20th century, the munitions industry's need for alcohol directed Breton orchards towards high-yielding varieties, followed by significant grubbing-up after the Second World War; the orchards then underwent an intensification phase from the 1980s, driven by high-yielding low-stem plantations far removed from traditional practices. Finistère, however, remained on the fringes of this industrialisation, its orchards developing instead towards an artisanal, farmhouse production of quality ciders.
In 1987, a decree authorised cider makers to add a proportion of concentrated juices to fresh apple juice. Traditional producers in the Fouesnant area saw this as a risk of standardising cider quality: they consequently campaigned for AOC recognition of Cornouaille cider to preserve the distinctiveness and renown of their production, built over time from traditional methods.
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The Fouesnant producers' initiative bore fruit: the geographical area was approved by the relevant national committee of the INAO at its meetings on 7 and 8 November 1995, paving the way for recognition as an Appellation d'Origine Contrôlée, and subsequently European PDO status — one of the very first French cider AOC recognitions.
The Cornouaille specification strictly defines:
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Today, Cornouaille brings together 7 processors and 28 apple growers, together producing some 400,000 bottles a year. The Organisme de Défense et de Gestion du Cidre AOC Cornouaille, based at the Maison Cidricole de Bretagne in Dirinon, oversees compliance with the specification.
Appearance
Golden to orange robe, fine mousse typical of natural in-bottle secondary fermentation.
Aroma
Rich fruitiness, discreet tannic notes; no chemical smells, no sign of mechanical carbonation (carbonation is prohibited by the specification).
Taste
Particularly rich in tannins, with a good balance between sweetness and bitterness — the characteristic tannic flavour of Cornouaille.
Texture
Lively yet subtle effervescence, obtained solely through bottle fermentation.
The specification divides the authorised cider apples into three categories: phenolic (at least 70% of the blend), sharp (at most 15%) and sweet. The phenolic varieties notably include:
a phenolic variety, the mainstay of the Cornouaille blend
a phenolic variety, rich in tannins
a phenolic variety, contributing to the characteristic bitterness
The apples are harvested at optimal ripeness, variety by variety, then stored separately until pressing.
The cider apples are crushed or grated to obtain a pulp, without any addition of water.
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Serving temperature — 10–12°C, never excessively chilled.
Glassware — Breton bolée or white wine glass.
Cellaring — Cornouaille PDO keeps for 2–3 years in a cool cellar, developing greater complexity and roundness.
Since: 1995
Area covered: 40 communes of southern Finistère, four sectors: vallée de l'Aulne, Pays bigouden, Fouesnant-vallée de l'Odet, Pont-Aven
Key requirements: Pure juice from authorised local apples, natural fermentation, in-bottle secondary fermentation (minimum six weeks), never pasteurised, carbonation prohibited, acquired alcohol greater than 3.5%, residual sugars ≥ 20 g/litre
Area approved by the INAO on 7–8/11/1995; one of the very first French cider AOCs.
Since: 1996
Area covered: 40 communes of southern Finistère, four sectors: vallée de l'Aulne, Pays bigouden, Fouesnant-vallée de l'Odet, Pont-Aven
Key requirements: European registration of the Appellation d'Origine Contrôlée, confirming the requirements of the national specification.
Reference: Règlement (CE) n°2400/96 de la Commission, JOUE L 297 du 18 décembre 1996.
The specification provides for spot checks on the finished product: ciders are sampled at the end of the minimum secondary fermentation period for analytical and organoleptic testing (visual and taste) guaranteeing the quality and typicity of Cornouaille.
Trade association
Artisanal cider house
Artisanal Cidery
Artisanal Cider House
Artisan cider house
Artisanal Cider House
Artisanal cider house
Artisanal Cidery
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The Manoir du Kinkiz website presents Hervé Seznec as a grower-producer based in Quimper. The estate, at 75 chemin du Quinquis in Ergué-Armel, brings together two neighbouring activities: the Manoir du Kinkiz cidery and, in separate premises at number 77 on the same street, the Distillerie du Plessis.
The house mentions having received a silver medal at the Concours général agricole in Paris. It sells its products via an online shop, with secure payment and delivery within 48 hours.
| Address | 75 Chem. du Quinquis, 29000 Quimper, France |
| +33 2 98 90 20 57 | |
| contact@kinkiz-terroir.bzh | |
| kinkiz-terroir.bzh | |
| Facebook page | |
| Visits | Yes |
|
Part of the production is certified organic, since 2018. |
