Like an open-air museum, the Maison du Cidre reveals the secrets of how this typical Breton drink is produced. Made using traditional methods, these non-pasteurised farmhouse ciders are one of the treasures of the Morbihan. A sparkling, good-humoured visit at the heart of the Gulf of Morbihan.
In an authentic setting between land and sea, the Maison du Cidre shows how cider was traditionally made. In the little village of Le Hézo, on the Rhuys peninsula, the Nicol family has been making one of the best ciders in Brittany for 3 generations: Royal Guillevic. A farmhouse cider made in the traditional way, using green Guillevic apples, one of the oldest apple varieties in the region. The visit is an ode to the region’s cider-making tradition, with much to discover and some tasting to be enjoyed. Enlightened growing techniques, distillation, the living beehive, the conservation orchard, crushing and pressing… the cider-makers reveal their production secrets in an amazing world that combines machines from the past with modern techniques. There’s also a more light-hearted circuit for children that explains the history and production of apple juice, in the company of a pretty Mascot. A sweet, fruity visit among the orchards! Open from 1st April to 11 November. Closed on Sundays except in summer. Shop open all year round: Breton farmhouse cider, apple juice, Royal Guillevic